Side Pannel
Rose Hip Jam
Ingredients List
- 4 qt Rose hips with black ends
- Removed
- (about 5 pounds)
- 3 1/2 c Sugar
- x Water (Wine or sherry)
Directions
Gather the rose hips after the first frost. I am not sure why this is done
but I have several sources that say to do it, including my grandmother, so
I wait. Wash the rose hips well in case there is any insecticide residue.
Cover with water and simmer until the hips are very soft and falling apart.
Press through a food mill or colander to remove the seeds and larger
particles. Press through a finer sieve to remove the smaller fibers and
seed bits.
Cook the pulp down until it is quite thick. How thick? That is hard to say.
Thicker than heavy cream. I check the measurements at this point. I add
about a pound of sugar for every pound of pulp. The 3 1/2 cups is my
measurement from the last time I made this.
Add the sugar and check the taste. Sometimes I add a bit more sugar. Rose
hips have enough pectin to jell and enough ascorbic acid to make it a
little tart. Cook over high heat until the mixture has a thick jam-like
consistency. Put in jars. Makes 4 half-pint jars
but I have several sources that say to do it, including my grandmother, so
I wait. Wash the rose hips well in case there is any insecticide residue.
Cover with water and simmer until the hips are very soft and falling apart.
Press through a food mill or colander to remove the seeds and larger
particles. Press through a finer sieve to remove the smaller fibers and
seed bits.
Cook the pulp down until it is quite thick. How thick? That is hard to say.
Thicker than heavy cream. I check the measurements at this point. I add
about a pound of sugar for every pound of pulp. The 3 1/2 cups is my
measurement from the last time I made this.
Add the sugar and check the taste. Sometimes I add a bit more sugar. Rose
hips have enough pectin to jell and enough ascorbic acid to make it a
little tart. Cook over high heat until the mixture has a thick jam-like
consistency. Put in jars. Makes 4 half-pint jars
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