#rose hips

[thomas--bombadil]

Goats, tantalized by wintery forest berries.

(rosehips, sumac and autumn olive)

[summerwages]

totally hip tuesday...

[riverwindphotography]

Rubies of October

(c) riverwindphotography, October 2024

[julianplum]

03 // tea & leaves // gouache on hot press paper

mixed up the order of my own prompt list, so posting this first! ghost & fungi to come, oops, this is what I get for traveling!!

[chasingrainbowsforever]

~ Red | Green | Gray ~

[thunderstruck9]

Thomas Schiela (German, 1966), Hagebutten [Rose Hips], 2019. Watercolour on canvas, 150 x 250 cm.

[halljavalge]

Source: Katja Takala

ℍ𝐚𝓵ｌ נ𝐀 𝔳คĻǤẸ

[los-plantalones]

OH DANG it’s food time again! Here’s my go-to jelly recipe for using rose hips. Apples lend natural pectin so you don’t have to add any powders, plus they bulk up the recipe without taking away from the taste of the rose hips. Here’s how we do:

Ingredients:

• 500 g (about 1 lb) apples*

• 220 g (about 1/2 lb) rose hips

• 250 g (about 9 oz) cane sugar

• Juice of 1/2 a lemon

Instructions:

1. Clean your rose hips, making sure to get rid of as many of the seeds and hairs as possible. You do NOT want a mouthful of those dadblamed hairs. Pulse them in a blender or food processor until slightly mushy.

2. Clean and cut your apples into quarters. No worries about the skin and core – that adds the natural pectin we need in this recipe and we’re straining them out, anyway!

3. Toss the apples into a large saucepan and cover with water, until it’s about an inch over the apples. Bring to a boil, and cook until nice and tender.

4. Add the rosehips. Reduce heat and simmer for ten minutes. Turn off the heat and let cool for a bit.

5. Strain the mix using a cheesecloth or jelly bag. Don’t use a sieve, it’s not fine enough to catch all the bits. Leave the mix to strain a few hours or overnight.

6. Add your strained liquid to a clean saucepan with the sugar** and lemon juice. Dissolve the sugar slowly over medium heat.

7. Once the sugar is dissolved, bring your mixture to a boil until it reaches the set point (220°F / 105°C). (If you don’t have a candy thermometer, use the saucer test or spoon test methods to check for doneness.)

8. Let your jelly cool before pouring it into sterilized jars.*** Process in a water bath if canning, or store in the fridge for up to 6 months.

*Any variety of apple with a nice combo of sweet and tart will work.

**You may need more or less sugar depending on how much liquid you end up with. You want at least an equal ratio!

***Makes about two 8 oz jelly jars.

[lafleuriste]

Dahlia season

[sumbluespruce]

Scarlets of October

Me- 10/23/24...

[autumncottageattic]

happiness_behind_the_lens

[aria-diary]

Lidia Wylangowska

[lost-harts]

September 2024

[jillraggett]

Plant of the Day

Sunday 29 October 2023

The large, almost single, yellow blooms of Rosa ‘Golden Wings’ (shrub rose) have finished the repeat flowering of summer but for winter there are these orange hips. This modern rose was released in 1958 being bred by Roy Shepherd.

Jill Raggett

[heaveninawildflower]

Rose hips taken from  ‘Les Roses Dessinées et Enluminées D'Après Nature’ by Carl Gottlob Rössig (1752-1806).

Bibliothèque nationale de France, département Réserve des livres rares.

[corvidsofthedeep]

No Context Crow #70: Rosehip Crow

If this image is yours and you would like it credited or removed, let me know!