Rosehip-apple jam and rosehip juice

Ingredients for 1 servings:

• 1 ½ kg apples
• 2 ½ kg rose hips
• 2 liters of water
• 2 bags of 2:1 gelling sugar (500 g each)
• 2 bags of citric acid
• 2 liters of water
• 0.2 liters of apple juice
• 1 kg sugar
• 2 bags of citric acid

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 30 minutes

Wash, core, peel, and cut into eighths. Place the apples in a saucepan and add 0.5 liters of water. Bring the liquid to a boil and simmer gently until very soft, forming an applesauce when stirred. Set the purée aside. Wash the rosehips and remove their stems and blackened tips. Place the rosehips in a saucepan and add 1.5 liters of water. Bring this to a boil and simmer gently until the rosehips are soft, about 1 hour. Allow the rosehips to cool slightly, then transfer them to a blender in batches and blend briefly. You may need to add a little more water to prevent the mixture from becoming too thick. Pass the resulting pulp through a food mill. Reserve the rest (seeds and peel). Weigh the strained rosehip pulp and add enough applesauce to make 2 kg. Transfer the mixture to a large saucepan and stir in the gelling sugar and citric acid. Boil briskly for 4 minutes, stirring frequently to prevent splashing. Then pour the hot rosehip and apple jam into prepared jars and seal. For the rosehip juice, pour the leftover rosehip juice into a saucepan with 2 liters of water and simmer gently for about 30 minutes. Then let the pan cool. Pour the liquid through a sieve into another saucepan. It is best to let it drain overnight. Discard the leftover rosehip juice. Measure the liquid; it should be about 2 liters. Return the juice to a large saucepan and add the apple juice, sugar, and citric acid. Boil the liquid for 4 minutes, then pour it into prepared bottles while it is hot.