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3 1/2 Rose Hip Puree* 4 1/2 c Sugar
1 Box Powdered Pectin 1/4 ts Margarine
* To make Rose Hip puree use the following method: Select the best
Rose Hips (either red or orange) and wash in clean water. Remove the
withered flower ends, and place in a saucepan with the water. Boil
till tender (about 20 minutes) and rub through a sieve.
Put rose hip puree and pectin in an 8 quart saucepan. Mix well.
Bring to a boil, stirring constantly. Add sugar and margarine, all
at one time, to boiling mixture. Return to boil and let boil for 4
more minutes, stirring constantly. Remove from heat, skim foam. Fill
sterilized jars, seal and turn upside down for 5 minutes to seal.
Recipe By : Grandma's Recipes
From: Marjorie Scofield Date: 04-03-95 (160) Fido:
Recipes
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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