JAM OF A THOUSAND CURSES

There is a delectable confection loved by all who try it,the recipe is very old and not to be found in modern cookery books. In the age of ready meals and microwaves it would seem that these old recopies have little place ,but in times of austerity such a delicious and nutritious preserve is worth considering.

Should you attempt this recipe I give you fair warning that its name is well deserved,also known as apple and rose hip marmalade the process is painful and sticky in equal measure and for shear aggravation value it is second only to rose hip wine,I made this beverage only once and in spite of the fact that it is a wonderful wine my courage was not sufficient to attempt it more than once.

2 kg rose hips

2 kg cooking apples

juice of 1 lemon

one and a half pound of sugar

Wash the rose hips and place in a sauce pan with a litre and a half of water. Bring to the boil and simmer until the hips are soft crushing them occasionally. When they are soft empty in to a small jelly bag and strain over night.

Next day peel the apples and put them in a saucepan with a little water,bring to the boil and simmer gently until soft. Add the rose hip juice and the sugar then bring to the boil stirring until the sugar had dissolved. Boil for about ten minutes until setting point is reached then pour in to prepared jars.

This preserve is wonderful as a relish served with cold chicken,turkey or ham and is equally delicious eaten on a scone with a little cream.

Here is an important tip for anyone rash enough to attempt this recipe. The wild rose ,on which the hips grow is a thorny little devil and no matter how careful you may be you will fall victim to it's revenge on anyone stealing it's bounty. Removing the thorns is well nigh impossible and the best thing to do is wait a few days for them to pop out of there own accord.

I once,by grave mischance sat down on a wild rose bush ,the consequences of this accident haunted me for days. You have been warned!