ROSE HIP JAM TASTE RECIPES

Steps:

• Rinse and trim the rose hip. Halve, remove the seeds, and soak overnight in 150 ml (approximately 5 ounces) of water. Cook the hips in the soaking water, puree, and pass through a fine strainer.
• Mix the rose hips, lemon juice, and lemon zest. Weigh the mixture, and then add the same amount of jam sugar. Transfer to a pot, and add the cloves. bring to a boil, and simmer for 10 minutes, constantly stirring.
• Fill the prepared jars immediately. Seal tightly, and turn upside down for 15 minutes. Turn right side up and cool completely.

Steps:

• Combine rosehips and water in a pot and cook on medium heat.
• Add sugar and continue stirring until rosehips are completely soft and sugar is fully incorporated.
• Allow to simmer gently for 2 to 3 minutes and then remove from heat.
• Remove from heat and use an immersion or standard blender to mix into an even texture.
• Add lemon juice and cardamom and mix well.
• Fill sterilized jars, leaving 1/2 inch of room on the top.
• Wipe rims and place new sterilized lids on, being sure not to tighten the ring too much.
• Water bath jars in accordance with your local extension service recommendations. (See pro tips below)
• Remove from water and let sit undisturbed overnight.
• Check each jar to ensure proper seal. If sealed, store jars in a cold, dry space. If not sealed, your jar is considered open and should be refrigerated and used within 2 weeks.
• Inspect each jar before eating to ensure that the seal fully set and there are no signs of spoilage. Always use your senses!