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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