The rose hip and rose haw, is the pomaceous fruit of the rose plant, that typically is red-to-orange, but might be dark purple-to-black in some species. Contrary to the fairly common myth, rosehips are not poisonous. Rose hip is one of the richest plant source for Vitamin C, with about 1700–2000 mg per 100 g in the dried product. It also contain vitamins D and E, essential fatty acids and antioxidant flavonoids. Rose hips are used for herbal tea, jam, jelly, syrup, beverages, pies, bread, and marmalade. They can also be used to make jam, jelly, marmalade and wine. (source:wikipedia)
I really love rose hip jam ever since I was a child and for the first time I decided to prepare it myself. It takes quite a lot of patience and time because you have to scratch the seeds and tiny hairs out of the hips, but it is definitely worth it!
I submit this post to the WHB created by Kalyn from Kalyn's Kitchen, who passed it on to Haalo of Cook (almost) Anything At Least Once, who is also our host this week.
500 g rose hip pulp
500 g sugar
250 ml water
Wash rose hips, cut the green and the dark parts, half them and scratch out the seeds and hairs. Cook hips for 50-60 minutes in water, sieve to puree and cook with the sugar until it reaches the desired thickness. Fill in jars and let them cool covered by a blanket over night.