The 1901 Cookbook Archive
No. 3297 — Rosehip Preserve, Another Method
English historical translation of Molokhovets recipe No. 3297 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large good rosehips, make a small opening in the top and carefully remove every seed.
Prepare cranberry juice, or redcurrant or even lingonberry juice if cranberry is unavailable. Bring the rosehips to the boil in this juice no more than twice, removing the saucepan from the heat each time.
Drain in a sieve. Once the rosehips are cool, preserve in the usual way using 2 pounds sugar and 1½ glasses water for every pound fruit.
Original source: Read Russian recipe No. 3297. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.