Rosehip jam
You will need:
- 1 kg rosehips
- 600g jam sugar
- juice of 1 lemon
- 1 tsp cinnamon
- 1 crushed clove
- 3/4 clean jam jars
How to make:
Remove the stalks from the rosehips and wash them thoroughly. Place the fruit in a pan with plenty of water so that they are covered. Simmer for about 40 minutes until they’re soft. Now comes the tricky bit: push the cooked rosehips through a sieve in small portions using a wooden spoon. The many seeds in the hips make this a challenge. With each portion keep rubbing the wooden spoon over the sieve until the pulp comes out the bottom. Place the pulp in a pan and add jam sugar, lemon juice, cinnamon and clove. Be careful about the ratio of sugar to rosehip pulp. You will sometimes have little of the kilo of rosehips left over. Bring the mixture to the boil whilst stirring continuously, and simmer for 5 minutes. Place the jam in the jars as soon as possible, seal them, and leave them to cool upside down.
Once you’ve got the taste, you might want to make a delicious rosehip chutney from the jam.
Rosehip chutney
You will need:
- 1 onion, chopped
- 1 cm fresh ginger, finely chopped
- 250 g wild cherry tomatoes, in quarters
- 1 apple, peeled and cored and cut into cubes
- 1 cinnamon stick
- 3-4 tbsp cider vinegar
- 30 g walnuts, finely chopped
- 250 g rosehip jam
- salt
- cayenne pepper
How to make:
Place all the ingredients apart from the rosehip jam in a pan and simmer for about 30 minutes on a low heat. If necessary add a splash of water. For the final 5 minutes add the jam and allow to simmer. Remove the cinnamon stick and season with salt and cayenne pepper. Pour the chutney into glass jars and leave to cool to room temperature.
Delicious with a cheese board or as a dip with Melba toast or bread. Enjoy!
