Wartime rosehip syrup.

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Wartime rosehip syrup.
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fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Mon Oct 15, 12 12:01 pm Post subject:

There is an interesting fact about vit c which I seem to remember reading was discovered when they tested batches of syrup made by schools during war. We all know vit c is destroyed by heat and folk used to think that the longer you cooked something the more vit c you would loose, but you need to get the hips soft which takes a while. What they found was that once at a boil it didn't affect vit c content if you boiled long or short. The time it denatures is on the way up and on the way down so as the recipe says pour boiling water on em don't put in cold and bring the water up to boil. Same goes for potatoes dropping them into boiling water preserves the vit c.

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Tue Oct 16, 12 9:04 am Post subject:
We'll be making this for the first time this year. I'm looking forward to finding out what it is like.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Tue Oct 16, 12 10:56 am Post subject:

DawnMK wrote:

think it also depends on your hips, they are suppose to better after a good frost,
it tastes good

In that case could you freeze the hips and make the syrup later?

pookie

Joined: 01 Aug 2006
Posts: 4984
Location: Mid-Wales

Posted: Tue Oct 16, 12 10:59 am Post subject:
sounds like a plan!

DawnMK

Joined: 01 Dec 2008
Posts: 895
Location: Buckinghamshire

Posted: Tue Oct 16, 12 5:31 pm Post subject:
now why didn I think of that, the point of the frost is it softens the berries making it easier to exctract there goodness, so I supppose poppin them in the freezer would have the same effect

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Tue Oct 16, 12 5:35 pm Post subject:
Works on sloes for gin.

dpack

Joined: 02 Jul 2005
Posts: 45577
Location: yes

Posted: Tue Oct 16, 12 9:43 pm Post subject:
vit c oxidises it isnt denatured by heat as such heat increases the rate of oxidation but steam prevents air getting into the pan /max concentration of o2 in solution drops with temp (reduced by half for every ten c rise ,roughly iirc ) therefore a fast boil = low oxidation pressure cooker is best

Azura Skye

Joined: 14 Jun 2005
Posts: 2199
Location: Carmarthenshire

Posted: Wed Oct 17, 12 5:57 pm Post subject:
never tried syrup - but I love the jam. It's very popular in Germany - it's called Hagenbutter Marmalade. I've picked 3 kg so far and will make jam and tea out of them.

Sally Too

Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland

Posted: Wed Oct 17, 12 8:21 pm Post subject:

dpack wrote:

vit c oxidises it isnt denatured by heat as such

heat increases the rate of oxidation

but

steam prevents air getting into the pan /max concentration of o2 in solution drops with temp (reduced by half for every ten c rise ,roughly iirc )

therefore a fast boil = low oxidation

pressure cooker is best

Thanks for that... I was trying to figure out the "why" of that! Makes more sense now.

Claire70

Joined: 22 Aug 2006
Posts: 144
Location: Surrey

Posted: Fri Oct 19, 12 7:13 pm Post subject:

Can I slightly hijack this thread and ask you good people a question? I'm currently in the middle of making my first batch of rosehip jelly. I've cooked the rosehips and they're currently straining - but it seems to be taking HOURS!!!! I think I'm getting one drip per 10 minutes. Am I really going to have more than a very small puddle in the bottom of the bowl by the time I wake up tomorrow? Or have I done something horribly wrong?

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4592
Location: Peeping over your shoulder

Posted: Fri Oct 19, 12 7:17 pm Post subject:
I left mine hanging overnight and squidged some more out in the morning

fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Fri Oct 19, 12 9:12 pm Post subject:
sounds like you had too little liquid in it.

Claire70

Joined: 22 Aug 2006
Posts: 144
Location: Surrey

Posted: Sat Oct 20, 12 7:51 am Post subject:
But how do you know how much liquid to put in? The recipe said to just cover the rosehips with water, then keep topping up to stop it boiling dry. So that's what I did - by the time they were cooked, it was more mush than anything, not much liquid at all. Anyway, along with the apples, I now have a small bowlful... Not that much but it might make 1 pot of jam!

fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Sat Oct 20, 12 8:45 am Post subject:
have it the consistency of tomato soup.

Claire70

Joined: 22 Aug 2006
Posts: 144
Location: Surrey

Posted: Sat Oct 20, 12 7:46 pm Post subject:

fish (the other one) wrote:

have it the consistency of tomato soup.

Ah, that's a good tip. Thanks!

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