rosehip honey

Ingredients for 1 servings:

• 2 kg rosehips, from the dog rose
• 2 liters of water
• 1,600 g sugar
• Cinnamon powder, if desired
• Clove powder, if desired
• 5 g citric acid OR:
• ½ lemon(s), the juice

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Recipe from Grandma’s farmhouse kitchen

Remove the stems and blossoms from the rosehips, then bring them to a boil with the water in a pot. Add the spices and simmer for 30 minutes. Cover and let stand overnight to cool. Strain the rosehips through a sieve. For one liter of juice, add 800g of sugar and boil it down to a honey-like consistency, depending on how thick you want it. Stir constantly to prevent it from burning. Skim off any foam. When the mixture is thick enough, pour it into prepared twist-off jars that have been pasteurized at 80°C and seal immediately. Turn the jars upside down for about 10 minutes, then turn them over and let cool. The rest of the rosehips can then be used for further processing.