John Myers
Orange and Rose Hip Jam with Ginger
The perfect orange and rose hip jam with ginger recipe with a picture and simple step-by-step instructions.
- 1300 g Oranges (organic), peeled
- 750 g Rose hip pulp, raw (commodity)
- 60 g Ginger, fresh
- 1 Pc. Orange peel abrasion
- 0,5 tsp Ground cinnamon
- 1 Pc. Chilli pepper, fresh
- 2000 g Preserving sugar 1: 1
- Make orange peel zest from 1 organic orange. Mix with a little sugar, which binds the juice and flavor, and set aside.
- Peel and chop oranges and shred them in a blender.
- Liquefy the raw rosehip pulp (commercial product) in a blender with a little orange puree. Then combine the pulp with the pulp in the large canning saucepan.
- Grate the fresh ginger on a fine grater and add to the fruit pulp.
- Put the sugar and cinnamon in the saucepan and stir. Let the mass stand covered.
- Prepare glasses with twist lids (wash them with hot water; remove any detergent residues by swirling them in clear water).
- Add the chilli pepper to the fruit mass. Heat. Let it boil for 3 minutes and then pour it into the glasses.
- Note 8: In a second attempt I will approach the suggestion of the supplier from the Swabian “Hägenmarkdorf”. For processing the raw rosehip pulp, she recommends using 900 g of household sugar for 1000 g of fruit and then only heating the mixture to 75 degrees. Because of the juicy oranges, I prepared the jam as described above. Not using preserving sugar and cooking at a lower temperature is easy – the delicious jam is worth it.
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