Racurium - A place of healing with herbs

The directions given by the Ministry of Food during World War II for 2 pounds (900gm) of hips. Boil 3 pints (1.7 litres) of water. Mince hips in a course mincer (food processor) and put immediately into the boiling water. Bring to boil and then place aside for 15 minutes. Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through. Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes. Pour back into the jelly bag and allow to drip. To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again. Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 pounds (560gm) of sugar and boil for a further 5 minutes. Pour into sterile bottles and seal at once. Hints: The syrup keeps for ages in sealed bottles stored in a cool dark place, but once opened only lasts about 10 days in the fridge. So use small bottles. If you use plastic bottles, wait for the syrup to cool before you fill the bottles.