Rosehip Jam

For the rosehip jam, pick the fruit only after the first frost, then the vitamin C content is highest and the fruit pulp already emerges when squeezed. Rinse the rose hips with cold water and put them in a pot. Add orange juice, 400 ml of water and the cloves and bring to a boil. Cook until a pulp is formed (about 15 minutes). Remove the pot from the heat and strain the rosehip puree through a fine hair sieve into a saucepan to remove all seeds and membranes.

Now add the preserving sugar to the rosehip puree and bring the mixture to the boil again. Boil for 4 minutes until bubbling and do the jelly test. To do this, drip some of the jam onto a cold plate. If it sets, the jam is ready. If not, let the mixture cook a little longer.

Immediately pour the rosehip jam into prepared twist-off jars. Drizzle a little alcohol over the top, light and seal quickly. Place on a tea towel with the lid down and let cool.

Preparation Tip:

The recipe for rosehip jam makes a fine souvenir and tastes delicious on a sandwich or as a side dish with game dishes or a roast beef.

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