Today we finished the process of making rose hip jelly.
On Tuesday we extracted the juice from our rose hips. A few seeds made it through the strainer, so we fished those out.
Brian cuts lemons.
We squeezed the lemons and added the juice to our rose hip extract.
Pectin is a type of sugar that makes jams and jellies solidify. We also added that to our mixture.
Mr. Dwyer didn't do much except order people around and drink coffee.
We heated the rose hip extract, pectin, and lemon juice to a boil, and then we added sugar. Lots of it. Then we brought it up to a boil again.
We made sure to stir it continually so the sugar didn't burn.
This is a video clip of the jelly boiling. We held it at that temperature for one minute.
Meanwhile, we sterilized the jars by boiling them in water for ten minutes.
We filled each jar and screwed the lid on tight. Then we but it BACK in boiling water for ten more minutes, which seals the jars and allows us to store the jelly at room temperature until it's been opened.
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