This delicious rose hip jam is so easy to make! And what’s best: You don’t have to remove the seeds and hairs!
Rose hip jam recipes usually say to cut each rose hip in half and scrape out the seeds and tiny, itchy hairs. This sounded tedious; so I’ve never made rose hip jam! 😉 But this rose hip jam is easy to make: After blending, the rose hips are just strained through a fine mesh sieve to remove the seeds and hairs! 😀
Rose hips have many health benefits: They reduce inflammation, detoxify the body, reduce chronic pain, such as arthritis pain, lower the blood sugar level, prevent cardiovascular diseases and help to fight cancer (source 1, source 2). Rose hips contain more Vitamin C than lemons and oranges. And the vitamin C isn’t lost in the cooking process, according to this source. The seeds are also good for you: They are rich in silicon and vanillin. Rosehip seeds cleanse the blood, ease rheumatism pain and are a natural diuretic (source).
You can gather rose hips in autumn and winter. The first rose hips in autumn are hard but they begin to soften after the first frost. For rose hip jam you can use both, hard as well as soft rose hips as long as they don’t have brown or black spots.
- 2 part rose hip puree (see recipe below)
- 1 part jam sugar (or 2 parts granulated sugar)
Wash the rose hips. Put the rose hips into a pot and cover with water. Bring to a boil and cook for 30 minutes.
Blend with a stick blender until smooth. Add more water if neccessary till the rose hip puree has the consistency of tomato sauce.
Now strain the rose hip puree through a fine mesh sieve to remove the hairs and seeds.
Put the pomace (seeds, hair and some leftover rose hip pieces) back into the pot, cover with water and cook for another 10 minutes (or longer). Strain through a fine mesh sieve again.
Combine both rose hip purees and jam sugar in a pot.
If you use granulated sugar instead of jam sugar, the consistency of the rose hip jam is thinner, more like honey.
Cook the jam for about 10 minutes. Then test the consistency: put a drop of the rose hip jam onto a cold saucer. When the jam has cooled, trail a spoon through it. When the jam has the right consistency, pour the jam into jars and seal them tightly.
Don’t throw away the pomace: Use it to make tea. Cover it with more water and cook the tea for 30 minutes. Then strain the tea through a paper filter to remove the seeds and hairs. It’s such a delicious, refreshing drink!
Rose hips can also be used to make rose hip catsup! Let me know in the comment if you’ve made rose hip catsup. I’m curious how it tastes! 😀