Rose Hip Jelly

In the late autumn and into winter wild roses produce a seed pod valuable for their Vitamin C content and ready to be made into a flavorful jelly or jam. In my book, from Fjord to Floathouse, I referred to them:

The outer reaches of the craggy mound I thought of as my personal space were covered with wild roses whose blooms and delicate fragrance in May kept me returning. Before long the same plants yielded tasty nibbles in the form of gigantic rose hips. Mom encouraged me to pick these for her to use to make jelly.

Here is a recipe I’ve used successfully. By the nature of the fruit, amounts and preparation times are approximate. Rose hips have very little pectin; therefore using pectin is strongly advised.

5 – 8 cups rose fresh hips
3 – 4 cups water
½ cup fresh lemon juice
1 pkg. pectin crystals
4 cups sugar

Rose hips simmering in a large stainless steel pot.

  1. Rinse the rose hips thoroughly and cut off the stems and scraggly ends. (I use sharp garden clippers.)
  2. Place rose hips in a large stainless steel pot, add water, and bring to a boil. Reduce to a simmer and cook until rose hips are soft and can be mashed. (up to an hour)
  3. Using a potato masher or electric hand blender crush the pips until entirely broken down.
  4. Softened mixture in 4 layers of cheesecloth.Prepare 4 layers of cheesecloth in a colander held with clothespins over a saucepan, or use a jelly bag. Transfer softened mixture and allow to strain into pan. (several hours or overnight)
  5. When the fruit ‘mess’ is entirely drained measure liquid. If there is less than 3 cups of juice you can add hot water and allow it to drain through the fruit again.
  6. Discard fruit pulp. Place measured juice into large stainless pan. Add lemon juice and stir in powdered pectin.
  7. Bring to a boil and when pectin is fully dissolved, add sugar. Stir in thoroughly.
  8. Allow to maintain a rolling boil (one that cannot be reduced by stirring) timed for one full minute. Then remove from heat.
  9. Pour into sterilized jars leaving ¼ inch at the top. Seal with sterilized lids and label.

6 jars of jelly ready for the pantry.

Myrtle’s Impossible Pies

Myrtle’s Impossible Chicken and Broccoli Pie

1½ cup cut up cooked or canned chicken             3 eggs
2/3 cup chopped onion                                            ¾ cup biscuit mix
2 cups shredded cheddar cheese                           ¾ tsp. salt
1 1/3 cup milk                                                             ¼ tsp. pepper
1 10oz. package frozen, chopped broccoli or 2 cups fresh broccoli, steamed

  1. Heat oven to 400 degrees. Grease 10in. x 1½in. pie plate.
  2. Rinse broccoli under running, cold water to thaw. Drain thoroughly.
  3. Sprinkle broccoli, chicken, and onion in plate, spread shredded cheese over top.
  4. Beat eggs, milk, biscuit mix, seasonings in blender until smooth – 15 seconds on high.
    Pour into plate.
  5. Bake until knife inserted in centre comes out clean, 15 – 25 minutes.
  6. Top with remaining cheese. Bake just until cheese is melted, 1-2 minutes longer.

Cool at least 5 minutes.   Makes 6 – 8 servings.

Myrtle’s Impossible Tuna and Cheddar Pie

500 ml chopped onion                                  300 ml milk
50 ml vegetable oil                                        250 ml biscuit mix
2 cans tuna, drained                                      2 ml salt
250 ml shredded cheddar cheese                1 ml pepper
3 eggs                                                              2 tomatoes, thinly sliced

  1. Heat oven to 400 degrees Celsius. Grease pie plate, 25cm x 4 cm
  2. Cook onions and oil in skillet over low heat, stirring occasionally, until onions are light brown.
  3. Sprinkle tuna, half of the cheese and the onions in the plate.
  4. Beat eggs, milk, baking mix, seasonings in the blender until smooth – 15 seconds high.
  5. Pour into plate. Bake until knife inserted in centre comes out clean, 25 – 30 minutes.
  6. Top with tomato slices and remaining cheese. Bake until cheese is melted, 3 – 5 minutes.

Cool at least 5 minutes.   Makes 6 – 8 servings.

To Reheat in Microwave:

Remaining pie can be covered and refrigerated up to 24 hours.

To reheat in microwave, place slice on a microwaveable plate. Cover with wax paper or microwave lid. Microwave each slice about 2 minutes on medium power until hot. Let stand about 2 minutes before serving.

Myrtle’s Master MIx

Myrtle’s Master Mix

2,250 ml all-purpose flour
75 ml baking powder
15 ml salt
10 ml cream of tarter
50 ml sugar
500 ml shortening
250 ml powdered milk (optional)

Method:

  1. Measure all dry ingredients into a very large bowl.
  2. Using pastry blender cut shortening into dry ingredients until the mixture looks like coarse cornmeal. (an alternate method is to use two knives and clean hands)
  3. Store at room temperature in covered container. (i.e. ice cream bucket) Makes about 3 litres mix.

This mix recipe containing powdered milk is especially useful on camping or boating trips because the need for fresh milk is replaced by only the addition of water. I always have it on hand at home without the powdered milk to make biscuits, pancakes, impossible pie, roll-ups, even dumplings. I’ve found its simplicity of use saved the day when guests arrive unexpectedly or I’m without needed time to cook rice or potatoes.