Easy Rosehip Jam
Easy rosehip jam © kvalifood.com
Rosehips are time-consuming to clean individually because of the irritating seeds. This recipe gets around the problem by cooking the rosehips whole with tart, unripe apples and then straining everything afterwards. The apples contribute pectin, which helps the jam set, and the seeds don’t pass through the sieve.
Ingredients
Yields ca. 4–5 jars
- 1 kg rosehips, flower and stalk removed
- 1/2 kg tart, unripe apples
- 6 dl water
- 4–5 dl sugar per kg pulp
- 1 tsp preserving liquid
Directions
Preparation
Wash the rosehips and snip off the flowers and stalks with scissors. Wash the apples and remove the flowers and stalks. Cut the apples into smaller pieces — leave the peel and core on, as they contain pectin.
Cooking
Put the rosehips and apples in a pot with the water and simmer over low heat for about 40 minutes, until both are completely soft and cooked through.
Straining
Pass the cooked mixture through a food mill or coarse sieve. The rosehip seeds will not pass through. Weigh the finished pulp.
Reducing
Mix the pulp with sugar — 4–5 dl per kg pulp, depending on how sweet you want it. Cook over medium heat, stirring regularly, until the jam has a smooth, thick consistency.
Finishing
Remove the pot from the heat and skim. Stir in the preserving liquid and pour the jam into clean, scalded jars. Seal immediately.
Notes
- Tart, unripe apples (not eating apples) are important — they have the most pectin and help the jam set
- A food mill is by far the easiest tool; a coarse sieve requires more effort
- Rosehips are picked from September to November — after the first frost they are softer and sweeter
- Vanilla and lemon are popular additions in modern versions
- Store in a cool place; shelf life 6 months unopened