My super rosehip jam

Ingredients for 1 servings:

• 1 kg rosehips
• n. B. water
• 3 orange(s), untreated
• 1 lime(s)
• some orange liqueur
• 1 kg sugar
• 1 package of preserving aid (Quittin 1:1)

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

very complex

Wash and halve well-ripened rosehips, harvested no earlier than October 15th, removing any stems and blossoms, then boil in plenty of water (the fruit must be covered) until soft. Drain off excess water and pass the mixture through a sieve, leaving behind the seeds. Weigh out 650g of rosehip pulp. Peel the oranges and lime very finely. Cut the peel into thin strips and simmer with orange liqueur until soft. Fillet the oranges and lime, chop them finely, and mix them with the peel into the rosehip pulp. Mix in the quintine, simmer the mixture for a few minutes, add the sugar, stirring constantly, and simmer for another 10 minutes. Pour the jam into prepared jars while still hot and seal.