rosehip jam

rosehips for jam :: circle of pine trees blog

rosehip jam :: circle of pine trees blog

A bowl of frosted rosehips, taken from the freezer earlier this week. I froze them after picking last month, with the intention of making rosehip syrup. In the meantime, I came across a recipe for Rosehip Jam in Tessa Kiros’ marvellous cookbook, Apples for Jam. I am always happy to do a little jamming, so I gave the recipe a try. This is my adapted and simplified version of it.

There is a certain element of dedication required to de-seed the rosehips, but it is only a small bowlful, and it is a fairly theraputic activity: sticky fingers aside! You are rewarded for your labours with a couple of jars of gloriously bright and distinctively flavoured jam, and the satisfaction of knowing that you have put your hedgerow bounty to good use. Rosehips are also packed full of vitamin C, although I suspect that the jamming process probably does not preserve an awful lot of it, given the temperatures involved!

We have been adding a scarlet spoonful of rosehip jam to our breakfast porridge, a cheering start to the day ahead.

Rosehip Jam

200g rosehips

300g jam sugar

juice of half a lemon

 

Unless you pick the rosehips after the first frost, you will need to keep them in the freezer  before making the jam. This softens them up.

When you are ready to make the jam, defrost the rosehips. Cut off the black tip and the tuft on the end, then halve each rosehip and scoop out and discard the seeds. Place in a saucepan with 375ml warm water, cover with a lid and leave to soak overnight.

The next day, sterilize your jars, either in the dishwasher on the hottest setting, or by washing them and then leaving in a very low oven (100c/gas 1/2) for 20 minutes. Place a clean saucer in the freezer.

Bring the pan of rosehips to the boil and simmer for 20 minutes. Add another 125ml of hot water and puree in a food processor or blender. Push the puree through a sieve into a clean saucepan.

Add the jam sugar and lemon juice and heat gently until the sugar is dissolved, then bring to a rolling boil. The jam should thicken fairly quickly. To test if it is ready, place half a teaspoonful on the cold saucer. Push at it gently with your finger. If you can see wrinkles on its surface, the jam is ready. Another way to test is to tilt the saucer sideways. If the jam doesn’t run off, but clings to the plate and slowly glides down, it is ready. If it is not, continue to boil, and test it again in another couple of minutes.

When it is ready, spoon the jam immediately into the hot, clean jars and close the lids.

Rosehip Jam will keep for about a month before opening. Once it is opened, store it in the fridge.

{Makes two small jars}

 

Joining in with Lou for Nature in the Home.

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