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Hip Jam

Scarlet hips make a delicious jam. This fruit of the wild rose must be gathered before it has grown soft and flabby. The largest and finest hips should be chosen. Lay on a clean, coarse cloth, rub carefully, cut off the stalks and crowns, and carefully extract the little seeds with a small penknife, as on this the success of the jam depends. Throw the hips into boiling water, parboil, and then strain off the water. Rub the fruit through a sieve, and boil in clarified sugar (see SUGAR, TO CLARIFY), allowing a pint of the syrup to a quart of fruit, stirring all the time with a wooden spoon till the jam is of sufficient thickness. When cold, add to each pound of fruit two dessert-spoonfuls of white-wine vinegar and six cloves. Put into jam-pots, and cover with oiled paper.