Rose hip spread Hiffenmus

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pluck the rosehips from the stems, clean and wash them. Put them into a pot with 1/2 litre water, cover and steam for about 30 minutes.

2. 2

   Mix Gelfix with sugar in a large pot. Press the rosehips through a strainer or a potato press. Fill up the rosehip puree to 1 litre with orange juice and puree with the hand mixer's blender. Pour the rose-hip and orange mixture into the Gelfix sugar mixture, bring to the boil and simmer for approx. 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. 5 minutes, then turn them over and let them cool

Nutrition Facts

KCAL
740 kcal

CARBS
169 g

FATS
1 g

PROTEINS
7 g