Recipe: Rosehip Jam

Ingredients

250 g rosehips

3 oranges, one untreated

pulp of one vanilla pod

1 cinnamon stick

200 g jam sugar 1:1

juice and zest of ½ organic lemon

Day 1:

Pick out mushy rosehips. Wash and dry the berries and put in a pot. Use disposable gloves and mash the berries with your hands.

Finely grate the zest of the untreated orange, squeeze the juice from the other oranges and, if necessary, add a bit of water to make 350 ml liquid.

Mix the juice with the zest, vanilla pulp, vanilla pod and cinnamon stick with the mashed rosehips. Cover the pot and leave in your fridge to rest.

Day 2:

Boil up, cover the pot and let it simmer for around 25 minutes at medium heat until the rosehips are soft. Sieve the berries – and make sure to extract the rosehip juice by squeezing the rosehips properly against the sieve.

Pour the mixture back into the pot, add jam sugar, lemon juice and zest and boil for another 5 minutes. If the jam is too liquidy, boil a bit longer.

Fill the jam in sterilised jars and close them immediately. You can keep the unopened jars for around a year in a dry and cool place.