You are here

Rose Hip Jam

herbal.chef's picture
Ingredients
  Rose hips 2 Pound
  Water 1 Cup (16 tbs) (As Required, To Cover Rose Hips)
  Finely diced pineapple 1 Cup (16 tbs)
  Lemon 1 , thinly sliced
  Water 1⁄2 Cup (8 tbs)
  Sugar 5 Cup (80 tbs)
Directions

The rose hips should be bright red; chill after picking.
Remove the blossom and stem ends.
Slit the hips in two and discard the seeds and any tough flesh.
Cover with water and simmer until soft.
Press them through a sieve and measure the pur6e.
There should be about four cups of puree.
If not, adjust the recipe accordingly.
For each four cups of puree add one cup finely diced pineapple.
Meanwhile cook the lemon in the half cup of water for ten to fifteen minutes.
Drain it and add it to the puree.
Add the sugar, bring to a boil and simmer slowly until thick.
Pour into hot sterilized jars and seal at once.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

Rate It

Your rating: None
4.038095
Average: 4 (21 votes)