Rose Hips – Oranges – Jam

by Editorial Staff

Summary

Prep Time	2 hrs 30 mins
Total Time	2 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg rose hips
250 ml water
300 ml orange juice, freshly squeezed
500 g preservin suar, 2: 1

Instructions

Remove the stalk and flower from the washed rose hips. Halve the fruit, thoroughly remove the stones and, above all, the hairs (scraping out is very easy with a small ball cutter or a mocha spoon), wash again very thoroughly. Cover with the water and cook for about 20 minutes until soft.
Brush the rose hips through a Flotte Lotte or a coarser sieve - and then rub them through a very fine hair sieve again. This gives you an incredibly fine pulp, from which the last disturbing hairs have now been removed.
Now weigh out 700 g of fruit pulp. Mix with orange juice and preserving sugar and bring to the boil while stirring, let simmer for 4 minutes.
Pour hot into thoroughly cleaned and boiled jars with twist-off lids, close immediately and leave to cool on the lid for about 5 minutes.
The recipe results in a finished quantity of approx. 1500 ml.
The preserved jam can be stored in a cool and dark place for at least 2 years.
And another tip:
This rose hip cream is ideal for a fine rose hip parfait.

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.