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
Print Recipe
Pin Recipe 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.
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