Rose hip jam

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 2 kg Rose hips
  • 7-10 Tbsp apple juice
  • 1 kg Gelling sugar (1:1)

Directions

  1. 1

    Wash and clean the rosehips, put them in a pot with 1/2 litre water, cover and cook for about 30 minutes

  2. 2

    Turn the rosehips in portions through a strainer and let them cool down. Fill up rose-hip puree with apple juice to 1 litre, add sugar and stir in. Bring to the boil and simmer for about 3 minutes

  3. 3

    Immediately pour jam into hot rinsed twist-off jars and close them tightly. Turn the jars over and leave them on the lids for approx. 1 minute, then turn them over and let them cool

  4. 4

    Waiting time approx. 1 hour

Categories & Tags

MiscellaneousAutumnvery easy