rosehip jam

Ingredients for 6 servings:

• 1 ½ kg rosehips (preferably small, wild ones, harvested after the first frost)
• 1 ½ liters of water
• 250 ml juice (quince juice), homemade
• 1 shot of Crema di Balsamic vinegar (generous shot)
• 40 ml vinegar (raspberry or blackcurrant vinegar)
• 500 g gelling sugar (2:1)
• 1 pinch of salt

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

with that special kick

Finely chop the rosehips. Then, in a large pot with approximately 1.5 liters of water, cook them at medium heat for approximately 1/2 to 3/4 hour, until the fruits are soft. Then, pass the rosehips through a food processor and then strain them again until a very fine purée is formed, free of seeds or peel fragments. I used about 750 g of fine purée. Bring the purée to a boil with the gelling sugar, and only add the remaining ingredients once the mixture has boiled. Boil gently for approximately 4-5 minutes, stirring constantly, until the mixture has set. Finally, fill clean jars with the finished purée while still boiling hot, just to the brim, and seal. The added ingredients give the purée a wonderfully refined, robust flavor that is neither too sweet nor too sour. The appetizing red color remains even after filling the jars.