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SOHAMSOHAMSOHAM's Photo SOHAMSOHAMSOHAM Posts: 31
12/31/08 11:53 A

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Well, I've been waiting for the rose hips to turn red. Some got a tinge of red on them, but most don't before they turn brown and shrivel. I may give up on rose hip jelly. I cut into a green hip the other day and it is all choke and seed with not a hint of rose smell.
Oh well. On the other hand the orangequats (a cross between small oranges and kumquats about the size of a really large grape) are ripening and I've got 3 more limes ready to pick. I'll work on another batch of orangequat marmalade next week.
The brother-in-law suggested adding a few slivers of hot pepper (I've got some serranos that are red and ready) to a batch of the orangequats for a zingy jelly! I'll let ya'll know how it goes.
Those of you with roses that have nice fruits on them, let me know how you do with the jelly/syrup.
Thanks again for the warm welcome to the Organic Farmers group.
Teri

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JOEPHINE's Photo JOEPHINE Posts: 1,368
12/27/08 1:33 P

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I love pomegranate jelly and just eating the seeds too. We are going to plant some this year. A friend of my husband's gave me some juice this year and I made it into jelly. He uses a fruit juicer to extract the juice. I have looked on line and there are juicers to do this. emoticon

Charlotte


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GRAMMABANANA1's Photo GRAMMABANANA1 Posts: 1,109
12/27/08 10:11 A

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Illinois just doesn't have the weather for pomegranites. I buy them in the grocery store when they're on sale. I do like you do then cook em up and strain them thru a collander. I think the next time I'm going to try using a garlic press (one just for that purpose) and see if it works better to squeeze the little jewels with that.

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ASTER2606's Photo ASTER2606 Posts: 1,008
12/24/08 1:15 P

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Wow! I would so love it if pomegranates were grown locally here. But then I guess I wouldn't have all this snow. I never get past just removing the skins and the membrane and eating them, sometimes on yogurt and sometimes on salad. I'm planning on making pear sorbet for tomorrow and plan to put them on that. Those of you who are cooking with them or putting up preserves would appear to have patience and will power that I lack!

SOHAMSOHAMSOHAM's Photo SOHAMSOHAMSOHAM Posts: 31
12/24/08 1:02 P

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We have two pomegranate trees/bushes and make as much jelly as we can get each year. I've put a jar of this, some applesauce from this year's apples and a jar of the orangekwat marmalade (one that actually set) into a basket for a my grandmother who comes from northwest Texas tomorrow. I'm always leery of mailing this stuff, so it'll be the first of my canning that she'll have received. I was so glad the pomegranate was still burgundy color! Some from 2006 had faded to light pink.
Grammabanana, do you grow your own pomegranates? And what's your method for "juicing" them? Ours is messy and crude - open, crush and let the crud settle to the bottom and then make jelly.
Teri



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GRAMMABANANA1's Photo GRAMMABANANA1 Posts: 1,109
12/23/08 10:59 P

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I love making jellies myself. My favorite to make is pomagranite. But I definitly want to make some more rosehip jelly, if I could just get my room mate to leave the rosehips there when the flower dies.

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ASTER2606's Photo ASTER2606 Posts: 1,008
12/22/08 8:25 A

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There are lots of wild roses in Wisconsin. There probably are some in Texas. They just may not be cultivated because they aren't as showy, but they may be along roadsides (which might discourage me from using them depending on traffic and exhaust) and along farm fence lines where you may not have access to them. I'll be interested to hear how your experiment goes.

SOHAMSOHAMSOHAM's Photo SOHAMSOHAMSOHAM Posts: 31
12/22/08 8:21 A

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Yes these are some of the same things I've read about rose hips. Prompted me to go peek at the DH's roses! Most of the recipes and articles I've found thus far are about wild roses in the Northwest. I'm in Southeast Texas and our roses aren't exactly wild, just earth-kind. But I figure all I'll waste is a few hours puttering in the kitchen and that is not such a bad thing at all.
I appreciate the guidance and directions about boiling the fruit, etc. Will post again when I've given it a try. Thanks for the wonderful welcome and advice! Teri

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SOHAMSOHAMSOHAM's Photo SOHAMSOHAMSOHAM Posts: 31
12/22/08 8:16 A

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thanks Grammabanana1! They have a faint hint of red now on some of the larger ones now. I'll watch carefully. I'll google crabapple jelly as I've only made applesauce with our apples so far. I'll let ya'll know how it goes.
Teri

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BLONDENATURALLY's Photo BLONDENATURALLY Posts: 384
12/22/08 12:31 A

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Yea, it's shame it became unfashionable, and now babies are fed coca cola because it's cheaper than milk and real food.
Oh well I suppose one step at a time we can take the world back to real food.

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ASTER2606's Photo ASTER2606 Posts: 1,008
12/21/08 9:04 P

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I also know that they high in vitamin C and used in herbal tea. I just read that they also contain Vitamins D and E and antioxidant flavinoids. No wonder they were used to make a beverage for babies!

BLONDENATURALLY's Photo BLONDENATURALLY Posts: 384
12/21/08 5:09 P

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I can remember when rosehip syrup was the drink to give babies between milk feeds (obviously when they are old enough to take something more than just breastmilk) it was the loveliest pink, then someone invented Ribena (a blackcurrant drink) so rosehip went by the by. But I imagine you could make it as easily as jelly just once you have collected the juice (by boiling and then hanging the fruit in a jelly bag) you can turn it into syrup by adding enough sugar and boiling again and then store it in air tight bottles. You can probably find recipes for other fruit syrups and adapt them.

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GRAMMABANANA1's Photo GRAMMABANANA1 Posts: 1,109
12/20/08 9:26 P

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If you leave them on the bushes they turn red and that's when there ready. Use them the same way you would to make crabapple jelly.

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SOHAMSOHAMSOHAM's Photo SOHAMSOHAMSOHAM Posts: 31
12/20/08 7:42 P

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Howdy,
My husband and I have a small organic garden in the back of our typical suburban home as well as a variety of fruit trees on the lot. I've been canning and freezing stuff for about two years now and have been eying the small-marble/large pea-size rose hips on his earth-kind roses.
Does anyone have any experience with making rose hip jelly? I don't even know when to harvest the hips! Much less what to do with them from that point on. HELP!
I'm just south of Houston Texas and these are one of several varieties of roses Texas A&M's ag department found in old abandoned lots and cemeteries around Texas. The thinking is that these roses have done well with no care for years (decades even) and thus don't need a lot of chemicals to do well in the average yard. True enough, ours are quite pretty with little care. Just wish I could make something out of them!
Teri

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