Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The rest of the rose hips can then be further processed.