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Rosehip jam with apple

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Ingredients for 6 servings:

  • 800 g rosehips
  • 800 g apples, sour
  • 1 lemon(s)
  • 800 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Soak the rosehips for about 8 hours. Then boil in the soaking water for about 25 minutes, then puree. Chop the apples. Mix with lemon juice and add to the rosehips. Weigh the fruit. Weigh the gelling sugar in a 2:1 ratio, bring to a boil with the fruit in a saucepan, stirring continuously, and bring to a rolling boil for about 4 minutes. Skim off any excess foam, then immediately pour into jars and seal.

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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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