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LOCATION: Recipes >> Preserving >> Rosehip Jam 01

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Rose Hip Jam

4 quarts rose hips with black ends removed
(about 5 pounds)
3 1/2 cups sugar
water (Wine or sherry)

Gather the rose hips after the first frost. I am not sure why this
is done but I have several sources that say to do it, including my
grandmother, so I wait. Wash the rose hips well in case there is
any insecticide residue. Cover with water and simmer until the hips
are very soft and falling apart. Press through a food mill or
colander to remove the seeds and larger particles. Press through
a finer sieve to remove the smaller fibers and seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard
to say. Thicker than heavy cream. I check the measurements at this
point. I add about a pound of sugar for every pound of pulp. The
3 1/2 cups is my measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more
sugar. Rose hips have enough pectin to jell and enough ascorbic
acid to make it a little tart. Cook over high heat until the mixture
has a thick jam-like consistency. Put in jars. Makes 4 half-pint
jars

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