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Cold-stirred Franconian rosehip jam

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Ingredients for 1 servings:

  • 500 g rosehips
  • 650 g sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

rosehip jam

Collect ripe, but still firm rosehips. Wash the rosehips thoroughly, trim off the stems and blossom ends, halve them, and remove the seeds and hairs (wear gloves). Let the rosehips soften in a covered pot with plenty of water for 2-3 days. Press the soft rosehips through a fine sieve and weigh them. Stir 650g of cold sugar into every 500g of rosehips. Pour into clean, sterilized jars and cover the tops with parchment paper cut to size and dipped in alcohol (this preserves the vitamins). Seal the jars and store in a cool place. Use rosehips jam as a spread, filling for doughnuts and Danish pastries, or as a dip for yeast and puff pastry. Tip: If you put the rosehips through a meat grinder before passing them through a meat grinder, the color will be more intense.

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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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