If you've ever tasted homemade rosehip jam, you know it's a true treasure—packed with flavor and a hint of natural sweetness. This recipe uses ripe, fresh rosehips to create a thick, rich jam that’s perfect for spreading on bread, pairing with cheese, or simply enjoying on its own.
Making this jam takes a little time and effort, but the results are so worth it. The process of simmering the rosehips, carefully straining the juice, and then cooking it down to the perfect consistency creates a deep, concentrated flavor. Whether you’re making a big batch for yourself or preparing smaller jars as gifts, this jam will surely become a favorite.
Ingredients:
- 3 kg of fresh rosehips (cleaned and de-stemmed)
- 1 liter of water (to cover the rosehips)
- 3 kg of sugar
- Water (as needed for consistency during the process)
Instructions:
1. Prepare the Rosehips
Start by cleaning the rosehips, making sure to remove the stems. Once cleaned, place them in a large pot, add enough water to cover the rosehips, plus about 4 fingers of water above them. Bring to a simmer and cook for about 1 hour. Since my rosehips were very ripe, they broke down quickly into a soft, mushy texture.
2. Pass Through a Grinder and Sieve
Once the rosehips have softened, allow them to cool slightly. Then, pass them through a meat grinder or similar device to break them down into a smooth pulp. After that, pass the mixture through a fine sieve to remove any seeds or coarse particles. You’ll be left with a silky smooth rosehip pulp.
3. Strain for Extra Smoothness
To get the finest consistency, place the strained pulp into a fruit bag or cloth (something like a cheesecloth or a fine muslin bag). This will catch any remaining tiny bits and fibers, leaving you with the purest juice. Add a bit more water to the mixture to make it easier to pass through the bag if needed.
4. Cook the Rosehip Juice
Now, you should have a thick, flavorful rosehip juice. Pour this back into a pot and bring it to a boil. Let it cook down for a while until it reduces to about half the original amount, concentrating the flavor and thickening the liquid.
5. Add Sugar
Once the juice has reduced, add 3 kg of sugar to the pot and continue to simmer the mixture. Stir occasionally to ensure the sugar dissolves evenly. Continue cooking for about 1 hour, or until the jam reaches a thick, syrupy consistency.
6. Jar the Jam
Once your jam has thickened to your liking, it’s time to jar it! Carefully pour the hot jam into clean, warm jars. Make sure the jars are sterilized to prevent spoilage. Seal the jars while the jam is still hot to ensure a good seal.
7. Store and Enjoy
Let the jam cool to room temperature before storing it in a cool, dark place. I usually keep my large jars for myself and give away the small jars (around 53 ml) as little gifts. This jam is perfect for special occasions or as a thoughtful homemade gift for loved ones.
Serving Suggestions:
This rich rosehip jam is perfect for spreading on fresh bread or toast, mixing into yogurt, or pairing with cheeses. It also makes a great topping for desserts like pancakes, cakes, or pastries.
Baking Tips:
- Consistency: The key to perfect rosehip jam is cooking it down long enough so it’s thick and syrupy. If it’s too runny, continue to simmer it until it thickens.
- Storage: The jam will last for a long time if stored in sterilized, sealed jars. For the best results, store it in a cool, dark place.
- Gift Idea: Don’t forget that small jars of homemade jam make a beautiful and personal gift! Wrap them up with a nice ribbon for a special touch.
Final Thoughts:
Homemade rosehip jam is not just delicious—it’s also a labor of love. With a few simple ingredients, you can create a unique and flavorful treat that’s full of natural goodness. Plus, it’s the perfect way to preserve the beauty and health benefits of rosehips throughout the year.
Stay tuned for more homemade jam recipes and creative ways to enjoy seasonal fruits! I’ll be sharing tips, tricks, and new recipes for making your own preserves and jams. 🍯
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