John Myers
Ingredients for 1 servings:
- 3 kg rosehips
- 1 ½ kg sugar
- 1 liter of water
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes
enough for 12 small glasses
Use only red, ripe – not wrinkled, rotten, or moldy – rose hips from dog roses (these are the smaller, slimmer ones – in my opinion, they are more aromatic than potato roses). They are much easier to process once frozen – either by natural freezing (I harvested and processed fresh rose hips on December 24, 2007) or by simulated freezing. The optimal harvest time may vary considerably within Germany. Remove the crowns and stems from the rose hips with scissors (wear latex gloves, they are very sticky) and process them thoroughly (!) in batches in a food processor with a little water until a puree is formed. The seeds remain intact, but only a few red pieces should remain. Then pass this puree through a food processor with a strainer or a hand-operated food mill. Boil the puree with the sugar for several minutes, stirring constantly. Preserving sugar is not necessary. Test the setting. Then pour into boiled jars and seal while still hot, then let cool upside down. This yields approximately 12 200g jars. Notes: Quick to process without pitting using a food processor and can also be made in December. A 1:1 addition of sugar to the strained jam is too much for me “later,” so it’s a December jam—but necessary for the October harvest.
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