Rose Hip Jam with Vanilla
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg rose hips
- 200 ml water or apple juice
- 1 packet preserving sugar, 2:
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Pick the rose hips when they are ripe. Remove the roots and stems with a knife, wash, let dry and freeze for at least one night. This is supposed to make the rose hips sweeter.
- Thaw the fruits in a saucepan and then cook them together with the water or apple juice until soft. Then turn Lotte through the liquor and then brush through a hair sieve. So you have no more hair in the Hiffenmark. If the puree becomes too firm while you are pouring it, add water or apple juice.
- Measure the pulp and preserving sugar according to the instructions on the packet, cut the vanilla pod lengthways, scrape out the pulp and add the pulp and pod to the pulp. Cook according to package instructions and remove the vanilla pod again. Pour rinsed twist-off glasses while still hot, turn upside down and let cool down.
- Tip:
- If you want to intensify the vanilla aroma, you can let everything soak for a night before cooking.
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