Useful homemade rosehip jam for the winter - how to make such original jam at home.
Few housewives know that you can make rosehip jam. This recipe is not only rarely prepared and original, but also very tasty and healthy. Therefore, if you have a lot of these healthy and beautiful autumn berries, then you definitely need to preserve this homemade jam for the winter - it is both tasty and healthy.
How to make rosehip jam.
You need to collect a lot of rose hips, preferably large ones.
Cut each berry into two or four parts and carefully clean out the seeds and prickly hairs.
Place the peeled rose hips in a bowl (basin, saucepan, saucepan).
Fill them with water to such a height that it covers the top layer of berries by one millimeter. Boil rose hips until soft and cool.
Grind through a kitchen metal sieve. Weigh the rosehip puree and prepare sugar, which will need 800 g per 1 kg of pureed puree.
First, cook the mixture without sugar until it becomes thick. After 15 minutes, add the measured sugar, stir it with the boiled mixture and boil for another 25 minutes.
To prevent the jam from sticking to the bottom, you need to cook it slowly, at minimum stove power, and stir vigorously.
Pour the finished jam into dry sterile jars.
They need to be sterilized if the workpiece is not stored in the refrigerator. Sterilization should last from 20 to 25 minutes, depending on the volume of the jars (0.5 l or 1 l).
Rosehip jam is mainly eaten only as an independent dessert. Using it for pies, pies, cheesecakes is simply a sin. Anyone who has tried for themselves how to make this jam will not find that additional heat treatment will reduce its value.
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