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Rosehip jam

updated

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Ingredients for 4 servings:

  • 1 kg rosehips
  • ¼ liter orange juice
  • 1 kg gelling sugar, 1:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy and delicious, for 4 jars of 450 g each

Wash the rosehips, drain, and remove the stems. Place the rosehips in a saucepan with about half a liter of water, cover, and simmer for about 20 minutes. Mash with a potato masher. Press through a coarse sieve using the food processor of a hand mixer. Measure out 650g of rosehip purée. Add the orange juice and gelling sugar and bring to a boil. Boil for 4 minutes, pour into jars, and let cool. This recipe doesn’t specify whether the rosehips should be pitted, but I went to the trouble of doing so for my jam.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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