Summary

Ingredients

• 2 kg dog rose hips
• water
• 500 ml apple juice (not from concentrate)
• 1 stick cinnamon
• 1 vanilla pod (s)
• 150 g cane suar
• 1 packet preserving sugar (2: )

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Instructions

1. Wash the freshly picked small rose hips well and simmer in a saucepan covered with water for approx. 2 hours. Add water from time to time to keep the rose hips covered.
2. Then mash the now soft rose hips with the cooking water, with a mixer or hand blender. Please do not throw away the cooking water, but use it for pureeing. Press the somewhat viscous mass through the Lotte liquor. Catch the fruit pulp and add the apple juice. Weigh and put everything in a saucepan.
3. Add the cinnamon stick and the vanilla pulp. Likewise, the cane sugar and the preserving sugar according to the package instructions. Let everything simmer together for about 5 minutes. Do not add citric acid as the rose hip itself has a lot of vitamin C.
4. Then pour the mixture into clean jam jars, but don`t forget to fish out the cinnamon stick. Immediately close the jars and turn them upside down for about 10 minutes.
5. This recipe can be refined by adding either marzipan paste or amaretto to taste.