Recipe(tried): Rose Hip Apple Wine Jelly

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Rose Hip - Apple - Wine Jam

3 cups plump, ripe rose hips
3 tart medium red apples
5 cups water
1 cup dry white wine (Chardonnay or Sauvignon Blanc)
3 rounded tsp. Fruit-Fresh or ascorbic acid (3 Tbs. lemon juice may be substituted.)
6 cups sugar (exactly)
5 drops red food coloring (optional, may be needed if hips are orange in color)
1 package (1 3/4 oz.) powdered Sure-Jell or other powdered fruit pectin

Place cleaned and trimmed rose hips, cored and chopped apple (peeling is not necessary), water, wine, and Fruit-Fresh into a large pot. Boil until apple is soft and the hips begin to split (15-20 min.)

Crush fruit and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain away solids. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups.

Return juice to a clean pan, add food coloring (if desired), and bring to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell and bring back to a full boil (one that cannot be stopped by stirring).

Add sugar and bring back to yet another full boil. Stirring constantly, boil 1 or 2 minutes longer. Remove any foam as necessary.

Ladle into sterilized jars to within 1/4 inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes to insure the solids don't settle to the bottom of the jar. Clean the sides of the jars when cool to the touch. Label and date. Yield: about 3 1/2 pints.