Desserts
Make rosehip jam at home
From 1 kg rosehips you get 500–600 g pulp. The quick route is cooking and passing instead of removing the seeds.
Photo coming soon
Method
- Wash the rosehips, remove the stems and simmer whole, barely covered with water, for 30–40 minutes until soft.
- Pass in batches through a food mill and then rub through a fine sieve: seeds and hairs stay behind, the pulp goes through.
- Stir the pulp with the sugar and lemon juice and simmer gently for 10–15 minutes, stirring constantly — rosehip pulp catches quickly.
- Set test: half a spoonful on a plate from the freezer. If the drop runs only slowly, it is ready. Gelling sugar is unnecessary; rosehips contain plenty of their own pectin.
- Pour hot into sterilised jars and seal immediately.
Minnelea products for this recipe
The preserves used in this recipe.
Two ways to the pulp. The thorough one: halve each fruit and scrape out seeds and hairs - very laborious. The quick one, the one most grandmothers used: just wash and remove stems, cook whole with seeds for 30–40 minutes until soft, then pass through the food mill and afterwards through a fine sieve. Half the time, velvety result. Gather from September until after the first frost - frost makes the fruits sweeter.