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Rose Hip Jam
Posted By Sheryl - Runningtrails On April 1, 2011 @ 1:02 am In All Recipes,BWB Jams, Jellies, Butters & Preserves | 1 Comment
Take two cups rosa rugosa hips. Wash thoroughly and cut out the black calyx. Cook hips in two cups water until tender. Mash fruit while cooking. Push pulp through a fine sieve and to each cup of pulp add one cup of water. Then cook until the pulp thickens to the consistency of other jams.
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