Rosehip Apple Jam

For the rosehip-apple jam, wash rosehips if necessary, cut off blossoms and stems. Cut fruit in half and remove seeds with a small spoon. Wear gloves when doing this, as the small hairs between the seeds can cause severe itching. Avoid contact with eyes.

Boil the prepared rose hips with wine or water for 15-20 minutes until soft, adding liquid if necessary. Add apples, spices and jelling sugar, bring to a boil and blend.

Boil for about 4-5 minutes, check the jelly and pour the rosehip-apple jam into prepared jars.

With the help of an eyedropper, drip a few drops of alcohol on top, light and seal immediately.

Preparation Tip:

The rose hips can also be boiled whole and then strained through a liquid softener or a food processor sieve. However, the amount of water should not be too high.

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