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Rosehip Jam

Approximately 4 jars
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Cuisine: Scandinavian

Ingredients

  • 500 g Rosehips
  • 2 Dessert apples peeled and de-seeded
  • 340 g Jam/preserving sugar
  • 1 Lemon juice of and pared zest of half

Instructions

  • 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. Roughly chop and place in a saucepan and cover with 375ml water. Add the pared zest of half a lemon. Set to a slow boil, partially covered until they become mushy. (You don't want to boil away too much of the liquid).
  • Whilst it's boiling, get the jars and lids washed with soapy water, rinse really well and put on a tray with the opening facing up ready to be sterilised. Set the oven to 100C fan.
  • Check the hips by picking one and let it cool, squeeze 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.
  • You can do one of two things; pulse the hips and water in blender to break them up then strain or just mash with a potato masher and then strain. The second option will produce a clearer jam.
  • Coarsely grate the apples. Now place the strained liquid back into the saucepan and add the grated apple with the lemon juice. Now add the sugar. Stir on a low heat until the sugar has dissolved. Increase the heat and continue to cook for approximately 30 minutes. Place the jam jars in the oven to sterilise.
  • Now you need to test for the set. Place a small plate in the freezer to chill. Once its cold place a teaspoon of the jam on the plate. Once cool, push your finger through the jam on the plate – you're looking for it to wrinkle and not flood back in to fill the gap. If it’s not ready continue to boil for a further 10 minutes and test again, and again until its set. Pour into the sterilised jars and store in the fridge once cool.