John Myers
Ingredients for 1 servings:
- 2 kg rose hips
- 1 liter of water
Instructions
Working time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours
vegan, gluten-free, no additives
Wash the rosehips thoroughly and trim off the ends and blossom end of the fruit with a knife. Wash the rosehips thoroughly again and boil them in 1 liter of water for 2 hours, stirring constantly, until they form a thick paste or pulp. Once the mixture is homogenous, strain the mixture through a sieve and then pour it into jars. To preserve the rosehip pulp, use sterile jars that have been previously drained of boiling water. After filling the jars, heat the pulp for about 30 minutes at 80°C to tighten the lid. This can be done in a double boiler in a pot, for example, but also in the oven or with a preserving machine. The rosehip pulp is excellent for meat and soup dishes, and can be used as a substitute for tomato paste or paprika paste. It is completely natural, vegan, and gluten-free, and the amount you ultimately want to add to your dishes is purely a matter of taste. I recommend using this special ingredient carefully, as rosehips have a slightly more dominant flavor than tomatoes.
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