Preserving: Stewing

.... the recipe I am following for Apple and Rosehip Jelly suggests that it is a three evening job which seems pretty good advice to me.

Yesterday having picked the rosehips I stewed them for well over an hour and strained overnight. You don't get much juice from the rosehips but the little there is has an intense smell and flavour.

Tonight I stewed the apples and have now left them to strain - lots more juice from apples and tomorrow I will make the jelly.