Preserved Hips

Ingredients

• the Hips
• an equal weight of sugar
• a moderate quantity of cinnamon
• a very small quantity of water

Method

1. 1

   Procure ripe Hips, cut stalks to within 1 inch, boil gently in water until tender.

2. 2

   Drain carefully, cut a slice off the broad end, and scoop out seeds.

3. 3

   In a preserving pan, combine equal weight of sugar, a moderate quantity of cinnamon, and a small amount of water, stirring until dissolved.

4. 4

   Add the fruit and boil gently until syrup thickens.

5. 5

   Pour into jars, cover with parchment, and tie down.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 112. The excerpt below is the record exactly as published.

Preserved Hips. — Procure the Hips as soon as ripened, cut the stalks to within lin. at the end of the berries, put them in a stewpan with plenty of water, and boil gently until tender. Drain the Hips beforo they break, cut a thin slice off tlio broad end of each berry, and with a thin pointed knife scoop out all the seeds. Put an equal weight of sugar as there is fruit in the preserving-pan, with a moderate quantity of cinnamon and a very small quantity of water

Cook this with the app: pantry check, scaling, and the assistant.