John Myers
I-Orange ne-Rose Hip Jam ne-Ginger
Ujamu wehip hip owolintshi nerose elineresiphi yejinja enesithombe nemiyalo elula yesinyathelo nesinyathelo.
- 1300 g amawolintshi (organic), ehlutshiwe
- 750 g I-Rose hip pulp, eluhlaza (impahla)
- 60 g I-Ginger, entsha
- 1 Iph. Ukulimala kwe-Orange peel
- 0,5 tsp isinamoni egayiwe
- 1 Iph. Upelepele omusha, omusha
- 2000 g Ukugcina ushukela 1: 1
- Yenza i-orange peel zest kusuka ku-orange organic. Hlanganisa noshukela omncane, ohlanganisa ijusi ne-flavour, ubeke eceleni.
- Hlanza futhi usike amawolintshi bese uwasika ku-blender.
- Ncibilikisa i-pulp ye-rosehip eluhlaza (umkhiqizo wezohwebo) ku-blender nge-puree encane yewolintshi. Bese uhlanganisa i-pulp ne-pulp epanini elikhulu lokutshala.
- Grate i-ginger entsha ku-grater enhle bese wengeza ku-pulp yesithelo.
- Faka ushukela nesinamoni epanini ugovuze. Vumela i-mass stand imbozwe.
- Lungiselela izibuko ezinezivalo ezisontekile (zigeze ngamanzi ashisayo; susa noma yiziphi izinsalela zokuhlanza ngokuzungeza emanzini acwebile).
- Faka upelepele esitsheni sesithelo. Ukushisa. Yiyeke ibile imizuzu engu-3 bese uyithela ezingilazini.
- Note 8: In a second attempt I will approach the suggestion of the supplier from the Swabian “Hägenmarkdorf”. For processing the raw rosehip pulp, she recommends using 900 g of household sugar for 1000 g of fruit and then only heating the mixture to 75 degrees. Because of the juicy oranges, I prepared the jam as described above. Not using preserving sugar and cooking at a lower temperature is easy – the delicious jam is worth it.
