A lovely late summer/autumn jam made with rosehips. It is good on a piece of bread, preferably sourdough.
Recipe for rosehip jam
A delightful late summer/autumn jam made with rosehips.
It’s great on a piece of bread, preferably a sourdough bread.
Servings: liter
Rosehip Jam
A lovely late summer/autumn jam made with rosehips. It is good on a piece of bread, preferably sourdough.
Equipment
- Canning Jar
- Kitchen Scale
- Knife
- Cutting Board
- Pot
- Hob
Ingredients
- 1500 gram The Rose Hip or 750 grams cleaned rosehip shells
- 1/2 l Water
- 1 pcs. Lemon juice only
- 300 gram Sugar
- 6-9 gram red melatin
- Atamon for rinsing the jars
Instructions
- Remove the flower and stem from the fresh rosehips.
- Split them and remove the seeds, for example with a small spoon.
- Rinse the shells in cold water to remove all seed residues.
- Chop them finely on a cutting board and put them in a pot.
- Add water and lemon juice and bring to a boil.
- Let it boil for about 15 minutes.
- Add almost all the sugar and let it boil for another 10 minutes
- Carefully mix the pectin and the rest of the sugar together.
- Add it to the pot and let it boil for 2 minutes.
- Take it off the heat and remove the foam and any impurities on the top.
- Rinse your jars in preserving liquid and pour the jam into the jars.
- Seal them immediately and the jam is ready when it has cooled down.