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Franconian rosehip marmalade

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Ingredients for 1 servings:

  • 500 g rosehips, without seeds
  • 2 lemons
  • 350 g honey

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

rosehip jam

Collect ripe, but still firm rosehips. Wash the rosehips, trim the stems and blossom ends, halve, and remove the seeds (wear gloves). Squeeze the lemons, simmer with the rosehips and 100 ml of water until the rosehips are soft. Add the honey and stir for 15 minutes. Press the pulp through a sieve, fill jars, let the air escape, and seal after 1 hour. Use the finished rosehip pulp as a spread, filling for doughnuts and Danish pastries, or as a dip for yeast and puff pastry.

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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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