All summer I have been looking at these beautiful rosehips on the beaches, and in front of peoples gardens. I have been dreain of making my first rosehip jam, out of it ♥
One day Peter & Alexander came home from, petets parents, with 2 – 3 freezing bags of rosehip. They had all been at the beach and picked them for me – For my jam 😉
But … I didn’t get to many rosehips, as a lot of them had gone bad, so I decided to mix them with some nice & mature plums
I made my marmalade – And Peters parents of course got a jar of it too! 🙂
It was so good. We got a little pre-taste (just to taste it), and made it just before we had to fly to Kos, so I had to make the jars not opened, so that they didn’t get moldy.
When we came home from vacation, we had some delicious & freshmade jam for breakfast. Yay!
They both love this jam, and Alexander are already figuring out which jams to try out next. he thought that banana jam sounded delicious haha .. So, I had to tell him the bad news – You cannot make jam out of bananas! 😉
What is rosehip & is it healthy?
Rosehip, is the fruit from beach roses.
Rosehips are often red or orange. They contain a lot of really small white seeds.
You have to take out all of these seeds, before you can use it.
The seeds are like itch powder, so it is important that you wear plastic gloves while you clean your rosehips
Rosehip contains a lot of good stuff:
– 1 ½ dl rosehip contains as much vitamin-C, as 35-40 oranges
If you have arthritis, then maybe you should try some ground rosehip. It should help or lower the pain in the joints (Well .. You never know 🙂 )
Yield: 450 – 500 ml
- 200 grams of cleansed rosehip
- 500 grams of mature plums
- 1 lemon (the juice)
- 1 vanilla pod
- 1 dl water
- 300 – 400 grams of sugar (I use can sugar)
How to make it:
- Pick the rosehips & clean them (It takes time) – Remember to wear plastic gloves
- Wash the plums & cut them into half – Take out the stone
- Cut the vanilla pod in half, scrape out the vanilla seeds & dice the pod
- In a pot, you add water, vanilla seeds & pod, lemon juice, plums & rosehips
- Bring to a boil
- Turn it down to medium/low heat and let it simmer for 25 – 45 minutes – Depends on how you wish the consistensy to be
- If you don’t want any fruit lumps in your jam (like me), then pour it all into a blender & blend it until it is nice & smooth (Remember to take out the vanilla pod bites – I forgot that! 😉 )
- Pour the jam on glasses & store in the fridge
I preserve, in a natural way, as I really want to avoid things in my food that is bad for me & my body.
It works perfectly & let your jam stay fresh for a long time – And yes, you can feed it to your children.
There is not alcohol in your food, the jars are just fast washed with it.
I do this:
- I begin with scalding the jars in hot water
- Then I turn on the oven, on 50 degrees (upper & lower heat)
- I put the jars on a dishtowel (on a bakingplate) and put it in the middle of the oven
- After 15, take it out
- Pour a bit rum in one of the jars and close the lid
- Shake it all around, and por the rum into the next jar.
Continue the procedure & at last pour the rum in the zink
- Pour in the jam, put on the lid & store in the fridge