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I have recently discovered that the rose hip, the orange berry-like fruit that remains on the rose plant once the flower has died, can actually be used for many things including jam, jellies, and syrup.
Prepare your jars for canning by first washing them in hot soapy water, rinsing them, and then boiling them for 5 minutes. In a large pan, add the rose hips, sugar and water. Bring to a boil, then cover and simmer until very soft, about 30 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal.
Note: I have found through my own experience that the rose hips need to be picked before they get too soft or begin to wrinkle, as it is then impossible to separate the flesh from the seeds. Pick the darker-colored, firmer-fleshed hips to use in your preserves. To prepare the hips, trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!