Rosehip and apple jam

Ingredients for 1 servings:

• 500 g rosehips (prepared and weighed)
• 700 ml apple juice, approx.
• ½ tsp vanilla, ground (or the seeds of a scraped vanilla pod)
• 1,000 g gelling sugar 1:1
• 1 lemon(s), the juice

Instructions

Working time approx. 4 hours; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 20 minutes

A delicious autumn jam, although it takes a bit of effort to make.

Preparing the rosehips: Remove the blossoms and stems, halve, and deseed. Wash the fruit halves thoroughly to remove any adhering seeds. Process in this way until you have 500g of rosehip pulp. I needed just over 1kg of fresh rosehips. Wash the rosehips thoroughly to remove any remaining seeds. Place the fruits in a saucepan and cover with apple juice, then let stand overnight. The next day, boil the rosehips in the apple juice for 20 minutes, then puree the mixture and pass it through a sieve to remove any remaining peel. Weigh out 1kg of the resulting mixture and mix it with the gelling sugar. Add the juice of one lemon and the vanilla. Boil the fruit mixture for 4 minutes until it is bubbling. Test the setting, pour the jam into jars, and seal them.