rosehip jam

Ingredients for 1 servings:

• 3 kg rosehips, unprepared
• 2 liters of water
• Juice (apple, orange or peach) for the jam
• Gelling sugar (calculate according to the respective amount)
• Citric acid (depends on the amount of fruit)

Instructions

Working time approx. 4 hours; Total time approx. 4 hours

(Production of pure rosehip pulp)

From 3 kg of unprepared rosehips, I’ll later yield 1.5 kg of rosehips without seeds. All in all, I get 1.5 kg of pure rosehip pulp. Remove the blossoms and stems from the rosehips, halve the rosehips, and then remove the seeds. Boil the rosehips in about 2 liters of water for about 1 hour until soft. Purée the soft rosehips with a hand blender until finely chopped, then pass through a sieve. If you have a food mill, use that. Once the rosehip pulp has cooled completely, you can freeze it, or you can use the warm rosehip pulp immediately. I process my rosehip pulp with fruit juice (orange, peach, or apple). My rosehip jam consists of 80% rosehip pulp and 20% fruit juice. The jam is then prepared according to the instructions on the gelling sugar packet, adding the citric acid shortly before the end of the preparation time. Pour into well-sealable jars and you’re done.