Rosehip Jam
Author: Jam-Recipes.co.uk
Recipe type: Jam
Cuisine: British
Ingredients
- 1kg (2lb 3oz) fresh bright red rosehips
- 600ml (1 pint) of water
- sugar
Instructions
- Top and tail the rosehips
- Place the rosehips and the water in a preserving pan and cook until the hips are very soft and mushy.
- Rub the mix through a fine sieve.
- Weigh the pulp.
- Clean the preserving pan and return the sieved pulp to the pan.
- For every 500g (1lb 2oz) of cooked pulp, add 500g (1lb 2oz) of sugar.
- Simmer slowly, stirring frequently, until the mix becomes very thick. This may take 1 to 2 hours.
- When a spoon is pulled across the surface and leaves a clean line behind it, the mix is ready.
- Transfer to warmed and sterile jars, and seal well.
Notes
This can also be treated like a fruit cheese and put into small moulds, lightly oiled first, so the jam can be turned out onto a place in any shape you choose.
If put in moulds, seal well and keep as you would keep a normal jam.
If put in moulds, seal well and keep as you would keep a normal jam.