For the rosehip jam, remove the crowns from the rosehips and carefully remove the seeds with a knife. With water, sugar and the ginger cut into small pieces, cook the berries while stirring constantly until the jam is fine and no longer watery.
Pour into clean jars with screw cap and seal tightly.
Preparation Tip:
The rosehip jam has a slightly pungent flavor due to the ginger root, but it is exceedingly appropriate and brings a delicious change.
Related Recipes:
Rosehip JamFor the rosehip jam, wash well ripened rosehips (but not yet frozen) clean, remove stem and flower remnants...
Rosehip Jam, HomemadeThe oval fruits of the dog rose shine red through the thinning bushes. Before nature retires for the winter...
Rosehip JamFor the rosehip jam, wash the rosehips and pluck them from the stems. Then bring to the boil with 500 ml of...
Rosehip MacaroonsFor the rosehip macaroons, beat egg whites with lemon juice until white, then slowly add powdered sugar...
Rosehip MousseFor the rosehip mousse, first soak the gelatin in cold water and set aside. Bring the jam, spices and wine to...
Pineapple Strawberry JamFor the pineapple-strawberry jam, defrost frozen strawberries in their packaging. Remove the leaves from the...
Fried Fish with GingerStir the cornstarch with the ground ginger in a small baking bowl. Place the diced fish in batches in the...
Raspberry Coconut TartFor the Raspberry Coconut Tart, line a large deep plate or cake pan with parchment paper (a plate is ideal...
Plum and Pear JamFor the plum pear jam, cut the pears into small pieces and put them in a pot with the plums. Stir in the jam...
Plum JamFor the plum jam, lightly toast the walnut kernels without fat, sprinkle with sugar and heat until the sugar...