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Rosehip and banana jam

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Ingredients for 1 servings:

  • 1 kg rosehips
  • 2 bananas
  • 400 g gelling sugar
  • 400 ml water (apple or orange juice is also fine if desired)
  • 1 dash of lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Remove the stems from 1 kilogram of rosehips and halve them. Cover with water and simmer for about 1 hour until soft. Mash and then strain. There should be no rosehip hairs in the puree. Strain the 2 bananas through a clean sieve and add them. Mix with the 400 ml of water (apple or orange juice works too, if desired). Stir in the gelling sugar and stir well. Bring to a boil for about 4-8 minutes, stirring constantly. Remove from the heat and stir in a generous dash of lemon juice (a natural preservative). Now pour into the previously boiled jars, seal them, and briefly place the lids on.

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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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