Rosehip Jam

For the rosehip jam buy rosehip pulp in the health food store or make as follows from about 700 g of rosehips.

The fruits are qwashed, freed from stalk and flower and boiled in water for 30 minutes. Next, strain through a sieve or grind in a hand blender. The apples are peeled, quartered, cored and also pureed.

Bring to a boil together with the rosehip puree and sugar over high heat and simmer for 4 minutes. Pour the rosehip jam into jars. Dip the lid in high-proof alcohol before sealing so that the jam keeps longer.

Preparation Tip:

The subtle taste of rosehip jam is also good with potato pancakes.

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