Rosehip Jam

For the rosehip jam, wash well ripened rosehips (but not yet frozen) clean, remove stem and flower remnants.

Wash again, cut in half and boil with plenty of water (the fruit must be covered) until soft.

Strain, collect the cooking water, and strain the fruit in a slotted spoon. Return the seeds to the cooking water, as there is still plenty of pulp.

Finally, pass the fruit through the liquid separator once more. At the end, 80 dag of rosehip pulp should remain.

Finely peel the oranges and the lime. Cut the peels into thin strips and simmer with orange liqueur until soft.

Fillet the oranges and lime, cut them into small pieces and mix them with the peels into the rosehip pulp.

Mix in the Quittin, simmer the mixture for a few minutes, add the sugar, stirring constantly, and cook for another 10 minutes until bubbly.

Pour the rosehip jam hot into prepared jars and seal.

Preparation Tip:

The orange and lime strips for the rosehip jam really need to be boiled until soft

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