<\/a>What to do with rosehips – jelly<\/p><\/div>\n
If you are a big fan of salads and you should be given the unhealthy processed food we all eat, then make yourselves a rosehip vinegar which will give salads a special taste. You only need a couple of bottles, rosehips and white wine vinegar. It is recommended you use rosehips picked after the first frost. If picked before, you can also freeze the fruit and then defrost and use for a similar effect.<\/p>\n
Then top and tail them and pierce each one numerous times with a pin. You do not want to crush them as the hairs inside the hips are highly irritant to your throat and gut, and must not be consumed. Next pop them in your bottle until it is full, then pour on cold white wine vinegar. Cap and place in a cupboard for around 6-8 weeks, giving them a good shake occasionally. Use old bottles and corks for a traditional look.<\/p>\n