For the preparation of rosehip jam, extremely dense ripe fruits of a bright orange color are suitable. Collecting rose hips is recommended in September. Before making the jam, the fruits must be sorted, removing rotten and spoiled by insects, and also cleaned.
The ripe rose hips remaining after sorting are cut in half and the villi and seeds are removed from their middle using a small spoon. At the final stage of preparation, the berries are thoroughly washed with water. In most cases, after sorting and cleaning, no more than 1 kg of the collected rose hips remains out of 2 kg.
Classic cooking recipe
Most often, rosehip jam is prepared, of course, according to the simplest recipe using only berries and sugar. The proportions of the ingredients are as follows:
- peeled rose hips - 1 kg;
- sugar - 1 kg;
- water - 1 liter.
How to cook
Pour 1 liter of water into a saucepan and bring to a boil. Place the washed rose hips in the water and blanch them for 5 minutes. Throw the fruits on a sieve, and from the pan, draw a full glass of broth.
Pour the collected broth into the container chosen for cooking the jam and pour all the cooked sugar there. Mix everything well, place the container on the stove and bring the mixture to a boil. Once all the sugar has dissolved, put the blanched rose hips in a container.
Bring the mixture to a boil again and cook the jam for about 7 minutes more. Make the fire low under a container of jam. The syrup should not boil too much, otherwise the rose hips will wrinkle and harden.
Remove the container from the stove and hold the jam on the infusion table for 7 hours. After that, repeat the procedure again - hold the jam on the stove after boiling for 7 minutes. and leave the container on the table for 7 hours.
Cook the rosehip jam a third time until the fruits are soft. Pour the jam into well-washed glass jars and cover with nylon lids. Store the jars in a cool place.
Helpful advice
When making rosehip jam, you can do without pre-blanching. In this case, the fruits are sprinkled with sugar and the container with them is placed in the refrigerator overnight. The next day, 250 ml of water is poured into a container and the berries are placed in it along with the juice released from them. Next, the jam is cooked, as in the first case, in three passes.
This method should be used for cooking rosehip jam from a very large number of fruits. Pre-blanching in this case can turn into a time-consuming and tedious procedure.
Rosehip jam with apples
By adding apples, you can slightly diversify the tart summer taste of rosehip jam and make it even more intense and harmonious.
Ingredients:
- rose hips - 700 g;
- lemons - 2 pcs;
- sugar and apples - 2 kg each;
- ginger root - 50 g.
Cooking technology
Cut the apples in half and select the seed cores. Cut apples into thin slices. Cut the lemon into circles and remove the seeds from each. Peel the ginger root and grate finely.
Put all the ingredients prepared in this way, as well as the washed peeled rose hips in a saucepan and cover everything with sugar. Wait 2-2.5 hours for the sugar to dissolve, then transfer the pot to the stove.
Turn on a not too high heat and wait for the syrup to boil. Cook the jam for 5 minutes, stirring frequently, and then remove the pan from the stove. Let the apple sweet mass brew for 10-12 hours.
Place the pot on the stove again and cook the mixture after boiling for 5 minutes, stirring gently. Put out the heat, transfer the pan to the table and leave the jam for 12 hours.
The third time, cook the mass for about 10-15 minutes until its consistency becomes thick enough. Remove the saucepan from the stove and pour the finished apple jam into the jars.
Rosehip jam recipe with the addition of cranberries
Such jam can be a real salvation from vitamin deficiency in winter and spring. Cranberries, like rose hips, contain a huge amount of substances useful for the human body.
Ingredients:
- rose hips - 700 g;
- cranberries - 400 g;
- sugar - 1300 g;
- water - 600 ml.
Cooking method
Bring water to a boil in a medium-sized saucepan and add washed cranberries and rose hips. Cook for 3-5 minutes, and then remove the berries from the pan and discard them in a colander.
Pour sugar into the broth, reduce heat to low and boil the syrup for a while. The sugar must eventually dissolve completely. Put the rose hips and cranberries back into the syrup and cook the jam until the berries drop to the bottom in the saucepan.
Strain the syrup out of the jam. Spread the remaining berries in jars previously sterilized over steam. Pour the syrup over the berries, wait for the jam to cool and close the jars for seaming.
How to make dried fruit jam
Jam made from dried rose hips also contains many beneficial substances. However, due to the lack of juice in the fruit, it turns out, unfortunately, almost tasteless. To remedy the situation, it is worth preparing such jam with the addition of juice, for example, orange juice.
Ingredients:
- dry rose hips - 500 g;
- oranges - 4-5 pcs;
- sugar - 2 tbsp.
Cooking technology
Wash and grind oranges in a blender without peeling them off. You should end up with two cups of citrus mass. Clean dry rose hips from debris and rinse in a cup of water.
Place both ingredients in the multicooker bowl and add sugar there. Close the appliance with the lid and turn on the "Extinguishing" mode for 40 minutes. Open the multicooker and mash the softened berries that have grown in volume with a crush.
Close the appliance lid again and cook the berry mass in the "Stew" mode for about an hour or a little less. Pour the finished jam into jars under nylon lids.
Rosehip jam with sea buckthorn
Such rosehip jam also turns out to be very tasty and at the same time contains a huge amount of vitamins, useful amino acids and trace elements.
Ingredients:
- large rosehip without seeds - 1 kg;
- sea buckthorn and sugar - 0.5 kg each;
- water - 0.5 l.
Cooking algorithm
Rinse the sea buckthorn in a bowl and dry. Do the same for the rose hips. Arrange the berries in different containers.
Cook the sugar syrup in a low, wide, stainless steel saucepan. To do this, boil water, put sugar in a saucepan and reduce heat to low. Wait until the sugar grains are completely dissolved.
Raise the heat slightly and bring the syrup to a simmer, stirring occasionally. After the solution starts bubbling, cook the syrup for another 6-7 minutes.
Arrange the sea buckthorn and rosehip berries in thick layers in clean jars and pour over boiling syrup. Roll up the cans with metal lids and wrap them in a blanket. After the mass in the jars has cooled, transfer the jam to storage in the cellar or in the refrigerator.
Lemon Jam Option
This recipe is sure to please those who love sour jam. You will need the following ingredients for cooking in this case:
- rose hips - 800 g;
- sugar - 700 g;
- lemons - 2 pcs;
- water - 250 ml.
Lemons for making such rosehip jam need to be taken large.
Step-by-step cooking recipe
Rinse the rose hips, boil the water in a saucepan. Put the rose hips in water and cook for 8 minutes. During this time, remove the peel from the lemons without affecting the white layer of the zest.
Remove the white layer from the lemons. If you leave it, the jam will taste bitter in the future. Cut the lemon peel into thin strips and the pulp into small cubes.
Place both ingredients in a pot of rose hips and light the fire on the stove. Grind the mass in a saucepan until smooth with a blender and sprinkle with sugar. Turn on the fire again and heat the jam for a quarter of an hour, stirring constantly. Remove the resulting foam with a slotted spoon.
After a quarter of an hour, remove the jam from the stove and set it to cool on the table. Place the pot on the stove again and bring the mixture to a boil. Pour boiling jam into jars, roll up and wrap in a blanket. After cooling, put the jars in the refrigerator.
Sea rose jam
This rose hip grows in the Baltics and the Far East. It differs from the usual one in its large size. It is easier to clean the sea rose hips, and the jam from it turns out to be no less useful and tasty.
Ingredients:
- sea rose - 800 g;
- water - 200 ml;
- sugar - 800 g
Technology step by step
Put the berries in the container chosen for making the jam, sprinkle them with sugar and pour out the water. Stir the fruits well and place the container on the stove over low heat. Heat the mass for 3-5 minutes. until the liquid in the container becomes clear and the sugar dissolves completely.
Without turning off the fire, remove the berries from the container with a slotted spoon. Keep the sweet base on low heat until it thickens. Pour the rose hips back into the container, turn off the heat and leave the jam for 10 hours.
Strain the sweet mass from the infused jam, bring it to a boil and pour the fruit over it again. Insist the jam for another 6 hours. Reheat the mass without removing the berries for 15 minutes. Pour the jam into steamed jars to be rolled.
Original rosehip petal jam
Such jam turns out to be no less aromatic, tasty and healing than made from berries. In addition, rosehip petal jam also has a very pleasant purple color.
What you need:
- rosehip petals - 200 g;
- sugar - 2 tbsp;
- water - 500 ml;
- citric acid - ¼ h / l.
How to cook properly
Place the rosehip petals in a small saucepan and cover with ½ part of the cooked sugar. Grind the ingredients with a crush and leave to infuse for 4-5 hours.
As soon as the mixture becomes homogeneous and reduced in volume, pour the remaining sugar into the pan, add citric acid and pour in water. Mix everything well and place the saucepan on the stove over low heat.
Cook the mass for about half an hour, stirring occasionally. Transfer the prepared rosehip petal jam into a washed jar and cover with a lid.
Rosehip jam with seeds
Cleaning small rose hips can be a real pain. These berries are best cooked in syrup directly with the seeds. With the right approach to business, such jam will also turn out to be quite tasty and aromatic.
Ingredients:
- rosehip with seeds - 800 g;
- sugar - 550 g;
- water - 200 ml.
Cooking technology step by step
Cut off the stems of rosehip berries, put them in a bowl of water and rinse thoroughly. Dry clean fruits on a towel.
Pour water into a saucepan and add granulated sugar to it. Cook the sweet solution over low heat until the sugar grains are completely dissolved.
Pour the rose hips into a saucepan and cook the jam until thick. Remove foam from the pan in time. Pour the finished jam into jars under metal lids. Store rosehip berry jam with seeds in a cool place.
