Rosehip Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 rose hips
- 0.5 ½ lemon (s), (juice)
- Apple juice, as needed
- possibly orange juice
- 1 kg preserving sugar
Print Recipe
Pin Recipe Instructions
- Wash the rose hips and cut off the stems and flowers, then wash again. Cook with approx. 600 - 700 ml water until soft (approx. 1 hour). Let cool down a little and spin Lotte through the liquor.
- Makes approx. 700 - 800 g rose hip puree.
- Dilute this with apple juice and possibly a little orange juice until it is a bit creamy. Add the juice of 1/2 lemon, stir in the preserving sugar and leave it to stand overnight. Then bring to the boil and simmer for about 3 minutes. Then immediately pour into prepared glasses (boiled in hot water) and close immediately.
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