How To Make Rose Hip Jam Recipes
HOW TO MAKE ROSE HIP JAM
Rose hip jam these days it is considered a delicacy, but I suspect there are few places you can buy it from, it is fairly uncommon and can only be found in speciality shops in small quantities but I am delighted to see that it is also getting recognised by those interested in foraging, food explorers and alternative medicine.
Provided by WhatMattersin1hr
Time 4h30m
Yield Makes 5 jars
Number Of Ingredients 7
Steps:
- Wash the hips well and drain, cut the end and tail off, remove any leaves, otherwise the green tail and leaves might give it a bitter taste. Now, cover with water, double the amount of water to the quantity of rose hips. Set to boil until they become mushy.
- Whilst you are waiting for it to boil, get your recycled jars and lids cleaned with soapy water, rinse really well and put on a tray with the opening facing up ready to be sterilised, more on that later as we get closer to the fin time.
- Check the hips by picking one and let it cool the attempt to squish it between your fingers if it breaks and has a mushy texture( not the pips, they will continue to stay hard :) ), then they are ready.
- Once all blended you can start straining it, first get rid of the pips through a strain, now you need to get the muslin bag, cloth or sieve and start straining several time, washing the muslin and sieve in between. I have done it 6 time to be sure that there is little or no hairs, they can irritate the mouth and digestive tract if ingested.
- When it gets to the right viscosity you are ready to add the sugar, and the lemon juice( its a must if you want the colour to stay vivid, otherwise you will get a red brown colour) stirring continuously until the sugar has melted and the colour has changed to a deep red. From here is just like an other jam recipe. At this point you need to get the jars and lids in the oven to sterilise, preheat the oven to 140 degrees Celsius and put in the oven for about 20 min, try to time it with the jam.
- Continue to boil on medium heat, stirring every couple of minutes of so until the composition reached the texture of thick cream, it should take you about 30 min from boiling point, time is indicative only. You can always test on a cold plate, when it is cooled down on the plate it should have a slight movement, you don't want it so hard because when it cools down completely it will be hard to spread. I prefer mine more a thick sauce viscosity so I took it off the heat a few minutes sooner.
- Get your jars out of the oven whilst nice and hot and start pouring the jam up to the neck (where the lid twists). Holding the jar with a tea towel, tighten the lids on the jars, this is very important as the steam will create a strong bond and the jam will last until next autumn or longer.
- Cover up with a few towels or a fleece like me to allow that jam to cool down slowly, after at least 12 hr you are read to label and store it. of course don't forget to save some on the side to be eaten on the day, as you will feel like you deserve it after all work! I made pancakes, all can say is yum yum!
ROSE HIP FREEZER JAM
The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.
Provided by Cazuela
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 55m
Yield 32
Number Of Ingredients 6
Steps:
- Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
- Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
- Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.
Nutrition Facts : Calories 55 calories, Carbohydrate 14 g, Fiber 0.2 g, Protein 0.3 g, Sodium 10.7 mg, Sugar 13.7 g
ROSE PETAL JAM
A delightfully sweet tart jam. An extraordinary gift for any occasion.
Provided by Crystal McChesney
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT50m
Yield 32
Number Of Ingredients 5
Steps:
- Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
- Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
- Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.
Nutrition Facts : Calories 49 calories, Carbohydrate 12.7 g, Sodium 0.7 mg, Sugar 12.5 g
ROSE HIP JELLY
This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make!
Provided by Sharon123
Categories Jellies
Time 35m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Remove the blossom remnant from the rose hips.
- Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
- Crush the rose hips or chop in a food processor.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 4 cups.
- Bring the juice and sugar to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly; boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface.
- Pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
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