Rose Hip Honey
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg rose hips, from the dog rose
- 2 liters water
- g 1,600 suar
- Cinnamon powder if desired
- Clove powder if desired
- 5 g citric acid OR:
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Remove the stems from the rose hips and remove the bloom and bring to the boil with the water in a saucepan, add the spices and cook for 30 minutes. Cover and stand overnight and let cool down.
- Strain the rose hips through a sieve and take 800 g of sugar per liter of juice and boil it in like honey, depending on how thick you want everything. But you have to stir it constantly so that it doesn`t burn. Skim off the foam again and again.
- When the mass is thick enough, pour it into prepared twist-off jars, which have been pasteurized at 80 ° C, and close immediately. Again, turn the glasses upside down for about 10 minutes and then turn them over and let them cool down.
- The rest of the rose hips can then be further processed.
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