Orange Rose Hip Jam

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the rosehips and remove the stems and flower attachments. Bring the rosehips and 3/4-1 l water to the boil, cover and stew for 30-40 minutes until soft.

2. 2

   Mash the rosehip mixture with a potato masher. Pass it through a fine sieve with the passing stick of the hand mixer or wooden spoon (or see EXTRA-TIP). Weigh 650 g rosehip puree

3. 3

   Mix rosehip puree, orange juice and jam sugar well in a large pot. Bring to the boil while stirring over high heat. Cook for about 4 minutes, stirring continuously and bubbling thoroughly

4. 4

   Immediately fill jam to the brim into prepared twist-off jars. Seal and let cool upside down

5. 5

   Stubborn berry stains can be removed as follows: quickly pour boiling hot diluted vinegar essence over it or sprinkle it with acetic or citric acid, or sprinkle it with ammonia and then pour boiling water over it