John Myers
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Rosehip Jam
The perfect rosehip jam recipe with a picture and simple step-by-step instructions.
- 1500 g Rose hips fresh
- 2 liter Blood orange juice
- 1,2 liter Water
- 5 g Citric acid
- 850 g Preserving sugar 2: 1
- 1 Cinnamon stick
- Cooking utensils:
- 1 Grobes Sieb, Kochlöffel, 1 Messbecher,
- 1 mittelgroße, bzw. flache Schüssel, Gläser,
- 10 Liter-Topf, einen mittelgroßen Topf, Küchentuch.
- Potato masher, hair sieve, 1 large spoon,
Preparation:
- Wash the picked rose hips thoroughly and let them dry on a coarse sieve. Now free the fruit from the stems and the flower bases. Then place the rose hips in a shallow bowl in the freezer for 48 hours. (Freezing reduces the cooking time)
Preparation:
- Remove the rose hips from the freezer and let them thaw at room temperature.
- Put the rose hips in a 10 liter saucepan, pour the blood orange juice, the water and the cinnamon stick. Bring to the boil on the hotplate at the highest temperature and stirring constantly (level 14) until it really bubbles. Reduce the temperature (level 11) so that the food simmered gently.
- Approx. Let the whole simmer for 1 hour, stirring frequently and thoroughly. (ATTENTION: the fruits lay lightly on the bottom of the pot, so stirring is essential)
- Turn off the hotplate.
- Now remove the cinnamon stick and crush the fruit with a potato masher. Hang a hair sieve over another pot and use a large spoon to brush this fruit pulp through the hair sieve.
- Now measure the fruit pulp with a measuring cup. (for me it was 1750 ml)
- Depending on your taste, stir 800-850 g of preserving sugar 2: 1 and 5 g of citric acid into this fruit pulp, and let it simmer for at least 4 minutes with the high heat from the hotplate.
- Remove the pot from the stove and immediately fill it to the brim in prepared glasses, which should be placed on a cloth, close tightly and place on the lid for approx. 5-10 minutes. Finished!
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