-
60
minPrep Time -
15
minCook Time -
75
minReady in -
perYield -
50
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Condiments
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Crafted carefully from the bright, tangy fruits of the wild rose, this Vegan Rose Hip Jelly is a testament to the possibilities of plant-based cooking. This jelly captures the essence of late summer and early autumn, infusing its vibrant, citrusy flavor into a smooth, spreadable form. Perfect for those seeking to explore vegan alternatives, this jelly is not only a delightful addition to your pantry but also a conversation starter about the richness of vegan cuisine. Its preparation, though requiring patience, offers a rewarding journey from foraging the rose hips to the final canning process. It serves as a prime example of how vegan recipes can be both elegant and deeply rooted in traditional culinary practices, providing a seamless blend of health, taste, and ethical eating.
Ingredients
- 2 cups water
- 1 cup apple cider vinegar
- 3 cups sugar
- 2 tablespoons agar agar
Steps:
- Wash and trim the rose hips.
- Bring rose hips and water to a boil and simmer for 10 minutes.
- Strain the mixture into a bowl using a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible.
- Return the liquid to the pot, add apple cider vinegar, and bring to a boil.
- Gradually add sugar, stirring until dissolved. Then, stir in agar agar until dissolved.
- Pour into sterilized jars, leaving 1/4 inch headspace. Seal and process in a water bath for 10 minutes.
- Let cool and check seals. Store in a cool, dark place.
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