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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.