Hippeastrum

Ingredients for 1 servings:

• 3 kg rosehips, fresh (dog rose hips)
• ½ lemon(s)
• n. B. water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rosehip jam for preservation

Collect as many rosehips as you need or want to preserve. The above information is a pro forma guide. The best rosehips (fruits) are those of the dog rose or hedge rose, as they have the most pulp compared to other rose varieties. Cut off the inflorescences and stems and wash them. Place them in a suitable pot, fill them with water just enough to cover them, and boil them until soft. Then, once the rosehips are softened, pass them through a sieve, collecting the pulp. The rest, such as the seeds and peel, which remain in the sieve, can be dried and used as a tea infusion. The collected jam is then squeezed with a little lemon juice, poured into twist-off jars, and boiled at approximately 90°C for approximately 20-30 minutes. The rosehip jam can then be used in a variety of ways, such as in sauces for game, or further processed into jams, preserves, cakes, tarts, juice, ice cream, or even soups. The possibilities are endless, and the addition of sugar or other ingredients can be varied greatly. Despite the cooking process, the rosehip jam still contains vitamin C and is a very good source of vitamins for winter and for colds.