rosehip jam

Ingredients for 1 servings:

• 1.2 kg rose hips
• 200 ml apple juice (for cooking)
• 100 ml juice (multi-fruit juice)
• 100 ml apple juice
• ½ vanilla pod(s)
• ½ lemon(s), juice
• some salt
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 4 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 10 minutes

very fruity, slightly tart and depending on the addition of juices or spices you can add further notes according to your taste

Rosehips are usually ready for harvest at the end of September and can be gathered anywhere. We initially picked 1.2 kilograms. Make sure the fruit is still firm. We froze them overnight before processing, as this makes them slightly sweeter. First, remove the blossoms and stems from the fruit, split them lengthwise, and remove the seeds and hairs with a small knife or espresso spoon. This takes a while: it took us about 3 hours to do everything. In the end, 660 grams remained from the 1.2 kilograms of fruit. So, it’s best to start on a small extra batch to build up a supply. It’s worth it. Bring the halved and cored fruit skins to a boil with 600 ml of water and 200 ml of apple juice and simmer for about 1 hour. The best way to do this is to pass the cooked fruit puree through a food mill with the remaining liquid and then stir it through a sieve. This creates a fine tomato-red cream. 5. In a saucepan, combine the fruit puree with 100 ml of mixed fruit juice, 100 ml of apple juice, the pulp of half a vanilla pod, the juice of half a lemon, and a pinch of salt. Stir in 500 g of gelling sugar and bring to a boil. Boil for a maximum of 3 minutes while stirring. Immediately pour into prepared, sterilized jars and secure with the screw lids. This mixture makes enough for 5 jars of 156 ml each.