Select the freshly collected rose hips, cut out flower remnants and stems, cut in half and peel out the seeds. Rinse the fruit peels a few times until the seed hairs are extracted. Soak in tap water for one night.
Later, boil the rosehip peels, barely covered with tap water, for 30 minutes until soft, let them cool a little and then make them into puree in a hand mixer.
This “Hägenmark” can be used directly.
To prepare the jam, mix the pulp with the preserving sugar in a 1:1 ratio and add a small amount of lemon juice. Bring to the boil, stirring, and cook for :4 min bubbling on the stove. Pour into jars while still hot.
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