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Rosehip and apple jam

updated

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Ingredients for 1 servings:

  • 400 g rosehips
  • 400 g apples, peeled and chopped
  • 500 ml white wine
  • 600 g gelling sugar, 3:1
  • 40 ml lemon juice
  • 40 ml orange liqueur
  • some orange peel, untreated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with lots of vitamin C

Prepare spin-off jars. Wash the rosehips. Trim the stems and blossoms. Halve the fruits and remove the stones with a small spoon. Be sure to wear gloves, as the tiny hairs will itch a lot otherwise! Cook the prepared rosehips in wine for 15-20 minutes until soft, adding more liquid if necessary. Add the apples, spices, and gelling sugar, bring to a boil, and puree. Boil gently for about 4-5 minutes. Test for setting and pour into prepared jars. Let the jam cool upside down. This recipe makes about 5 jars.

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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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