Fall is always the time when I get into a canning frenzy. I just love to preserve food because it makes me happy opening a glass throughout the year knowing I made this. And they make for great presents.
An especially great present makes this rose hip jam. I already gifted 3 glasses and I might to have to hold on to the other or I won’t have anything for Christmas. The feedback however was more than positive and even my boyfriend (not liking jam at all) said that this is really good.
This makes up for the effort that goes into making this jam. Almost. To be completely honest with you: it was a mess and took quite a while but even I’m thinking about making another batch seeing the reactions. So don’t get discouraged.
- 3 kg fresh rose hips
- 1,8 kg of sugar (one part normal sugar, one part canning sugar)
- Cut off the ends of each rose hip (on both sides).
- Put the rose hips into a pressure cooker and add water until they're all covered.
- Cook them for 20 mins under high pressure or until completely soft.
- Mash the rose hips until it leaves you only with the puree (I used a so called Flotte Lotte but any device that makes puree will do. Just don't use a blender as we don't want – even the slightest bits of – seeds in there!).
- Sieve it again through a fine sieve to get all the seeds out.
- Weigh the puree and put it into a pot with 1 l of water and the exact same amount of sugar as puree.
- Cook it on low heat for about 20 mins or until it has the right consistency.
- Fill it into sterilized jars and screw the lid on.
- Let it cool upside down.
As for the jars: it’s enough to wash them in the dishwasher one time to sterilize them. When you put them upside down will you cool the jam, the heat will tighten the metallic lid and make it air-proof.
Did you know that rose hips have a lot of Vitamin C? Don’t pour away the water that you cooked them with but add it back to the puree once you cook it to get the most of it. They taste naturally quite sour which gives it a nice zing and it won’t be too sweet. Overall winner!
This rose hip jam recipe gives me a had start on Christmas presents. However I might have to make another batch just to keep some for myself.
My boyfriend paired the jam also with some red meat we cooked over the weekend. It makes a perfect match! Although my favorite combination is just with some butter on a brioche.
I am, however, thinking about new combination and recipes that I can use this jam with.
Now. Carry on!