Have you gone foraging for rose hips yet? It can be a torny affair, but believe us, you won't regret it. You can use them to make an honest homemade rose hip jam, perfect in porridge or just spread on bread or cake. We have the recipe!
Nutrition (1 serving)
- 4 267 kcal
- 904 g carbohydrates
- 8 g fats
- 35 g protein
Per 1 portion
- 1 kg rosehips
- 500 g cane sugar
- 1 lemon
- 1 l water
Instructions
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Prepare the rose hips first. Wash them, remove the top and bottom and slice them in half. Remove the seeds too.
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Transfer them to a saucepan, add a litre of water and boil on medium heat until the rose hips are tender. It should take about 30‑40 minutes.
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Once the rose hips are tender, transfer them to a sieve or cotton bag and let them dry completely. You can also push them through a sieve to make a purée.
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Transfer the puree back to the saucepan, add sugar and lemon juice. Mix until the sugar is completely melted.
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Cook the jam over medium heat until it thickens. Stir regularly to avoid burning. It should take another 20‑30 minutes.
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Taste it. If needed, add more sugar or lemon juice according to your preference. Cook for a couple more minutes, until all the ingredients are fully mixed.
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Remove the jam from the heat and transfer to sterilised jars whilst hot. Close the jars and leave it to cool.
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Keep it in a cold and dark place. It should keep for several months.
