• 380 kilocalories
• 17 kcal
Calories refer to 100 grams of product
The rosehip jam it’s a preserves delicious and fragrant, ideal for breakfast, to spread on rusks or bread, or to use for filling cakes and pies. To make this jam, you will need the rosehip berries, that you can find between October and November; they are berries that usually grow on the edge of woodlands or grow on cultivated land. These berries are red in color, contain seeds inside and are rich in vitamin C and antioxidant and anti-inflammatory properties. To make rosehip jam, you will need only ripe rosehip berries, sugar and water, to which you can also add lemon juice. The preparation is Easy, but there is a particularly laborious phase: once the berries have been cut in half, in fact, all the seeds and internal fluff must be removed before cooking.
If you are looking for an idea of alternative jams and marmalades, there are many recipes to try: simple and delicious preparations made with fruits or vegetables.
How to make rosehip jam
Wash the rosehips (1) and remove the black petioles. Cut the berries in half with a sharp knife (2) and remove the seeds and internal lint. Rinse the berries again under running water in a colander. Once the berries are drained, weigh them again, in order to add the right proportion of sugar, which should be half of the final weight of the berries. Put the berries in a saucepan with water and cook until tender: this will take about 40-50 minutes (3).
Add water as you go, in case it gets too dry during cooking. Mix the mixture and strain the mash through a fine mesh colander. Put the puree in the pot, add the sugar (4) and cook until the mixture thickens: the jam will be ready when, by placing a drop on an inclined saucer, it will not flow. Pour the boiling jam into the sterilized glass jars, seal tightly and invert the jars (5). Keep them in this position until they are completely cool. Your rosehip jam is ready to eat (6) or to keep in the pantry.
You can keep the rosehip jam for 2-3 months, only if the vacuum has been done correctly and if you keep the jars in a cool, dry place, away from sources of light and heat. Once the jar has been opened, you can keep it in the refrigerator for up to 4 days, always tightly closed.
You can vary the amount of sugar according to your taste: keep in mind that the more sugar you add, the longer the jam will last.