How to make jam from rose hip petals: a delicious jam recipe

Rules for collecting and processing rose hip petals

Rose hips can grow both in urban areas and in forest areas. The thorny bush forms thickets, choosing sunny glades for itself. It is best to collect flowers away from roads and industrial enterprises.

Raw materials are collected during active flowering of the bush. This period falls on the month of June. It is important that the buds are fully bloomed. Collection time is morning, immediately after the dew has disappeared. At this time, the petals acquire their brightest aroma. It should be noted that the most fragrant inflorescences are bright pink. From all the abundance of flowers, you should choose juicy buds without signs of wilting.

After collection, the petals are torn off from the inflorescences. To remove a layer of dust and pollen, the pink mass is rinsed with cool water and shaken, freeing it from excess moisture.

Options for making jam from rose hips

From whole petals

100 grams of collected petals are placed in a sieve and immersed in boiling water for 5 minutes. Take 750 milliliters of water. After blanching, the sieve with rose hips is immersed in ice water, stopping the heat treatment process.

After boiling the flowers, the water is not drained; sugar syrup is prepared with it. To do this, add 900 grams of white sugar to the broth. The syrup will take the desired consistency within 5-7 minutes.

Cooled and slightly dried petals are dipped into boiling syrup. The mass is brought to a boil and heated for 10 minutes. A minute before turning off the heat, add 2 grams of citric acid to the jam. To make the grains of powder disperse faster, it is diluted in a small amount of water. A tablespoon will be enough.

Cover the finished jam with a clean cloth and let it brew for 3-4 hours. The cooled mass is laid out in sterile jars and tightly sealed with boiled lids.

From petals ground with sugar

100 grams of raw materials are ground with the same amount of granulated sugar until a homogeneous mass is obtained.

At the same time, sugar syrup is prepared over the fire from half a kilo of sugar and one two-hundred-gram glass of water.

The gruel is added to the slightly thickened syrup and cooked for 10 minutes until tender. In order for the jam to infuse thoroughly, it is allowed to rest at room temperature for a couple of hours, and then packaged in containers that have been sterilized in advance.

With lemon juice

A pound of sugar is ground with 200 grams of rosehip petals and allowed to stand for half an hour.

At this time, prepare the products necessary for cooking the sugar syrup: 3 glasses of clean water and 1 kilogram of sugar. The products are combined and boiled over medium heat for 5 minutes.

The ground petals are placed in boiling liquid. The jam is brought to readiness within a quarter of an hour.

At the final stage, pour the juice of half a medium-sized lemon into the dessert. Boil the mixture for another 1 minute and turn off the heat.

Petal jam without cooking

This “raw” product is considered the most useful. To prepare it, take petals and sugar in a 2:1 ratio. Grind the ingredients by hand or with a mortar until smooth. The mass is laid out in clean jars and left at room temperature for 5-6 hours. During this time, the sugar crystals will completely disperse.

After this, the jam is sent to the refrigerator for storage.

Regina Arnika will introduce you to another option for making jam from delicate pink rosehip petals in her video.

Shelf life of rosehip jam

Jam that has been heat-treated and packaged in sterile jars can be stored in a cool place, out of direct sunlight, for up to a year. The raw product is stored in the plus compartment of the refrigerator for no more than 1-2 months.

It should be noted that jam does not acquire a rich taste immediately. The entire flavor bouquet of the dessert can be felt only a couple of weeks after cooking.