Rosehip jam: 9 recipes

Rosehip is loved by many for its useful properties, the original aftertaste and the ease of preparing delicacies based on it. The berry has a preventive effect in case of renal ailments, strengthens the immune system during the common cold, accelerates blood circulation, and promotes the full functioning of the pancreas. Rosehip jam raises morale, fights insomnia and tidies up the psycho-emotional background.

Features of making rosehip jam

1. Choose the right raw materials for cooking goodies. Use large berries or sea rose. Inedible fragments (bones, crown, villi, etc.) are removed faster and easier from the listed species.
2. To extract the seeds, chop each berry into 2 sections. Scrape the core with a spoon or small knife. If you want to leave the fruits whole, use the rounded part of the hairpin.
3. After removing the seeds in the cavity of the berries, villi will remain, with which jam should not be prepared. Rinse the rose hips thoroughly, place them on towels and leave to dry.
4. Small fruits include a much larger chemical composition than large specimens. It is worth taking a look at the recipe for rosehip jam with pits. So you will create a truly valuable drug.
5. In the process of a sharp temperature drop and intense boiling, the dog rose may wrinkle. To avoid such an outcome, heat-treat at low power in several stages (cooking – cooling).
6. If the jam is made on the basis of rosehip inflorescences (petals), the raw materials must be doused with boiling water in advance. In the case of fruits, carry out preliminary blanching: cook the berry for 3 minutes, then cool under a tap.

Rosehip jam using classic technology

• granulated sugar - 1 kg.
• large dogrose - 1 kg.
• table water - 1 l.

1. Put the whole dogrose in the sink, start sorting in water. Rinse and sort the fruits at the same time, laying off only healthy and large specimens.
2. After preparation, chop the fruit into equal parts, remove the fleecy center along with the seeds. Warm up table water (amount according to the recipe) before drilling, send the fruits inside.
3. Blanch for 3 minutes, then refrigerate the berry. Filter the liquid obtained after short-term cooking and pour into a saucepan. On its basis, a treat will be prepared.
4. Pour granulated sugar and mix at the same time. After boiling, reduce power to a minimum, simmer contents until all particles are dissolved. When the syrup becomes uniform, pour the rosehip.
5. Cook it for another 5 minutes over low heat. After that, remove the pan to the side, wait 7 hours. The indicated interval is allotted for cooling and uniform impregnation with a sweet base.
6. Then put the container on the fire again, boil until thick (about 12-20 minutes). After that, sterilize the container, dry it, pour the treat. Cork, cool upside down.

Small rosehip jam with pits

• water - 0.2 l.
• granulated sugar - 550 gr.
• rosehip - 780-800 gr.

1. Put small rose hips in a sink or basin with water, cut the stalks. Remove all foreign debris, dry the raw materials on towels.
2. Mix the recipe with sugar.Put on the stove, heat at low power. Continue languishing until the grains dissolve.
3. Pour into a sweet base sorted rose hips, cook a treat until a thick consistency is obtained. Remove foam in a timely manner, it spoils the aesthetic appearance and taste of the treat.
4. After even warming up, pack the jam in sterile jars, cover with a tin. Cool at room temperature with an old sweatshirt. Take it to the cold.

Sea rose jam

• beet sugar - 750 gr.
• sea ​​rose - 0.8 kg.
• filtered water - 0.2 l.

1. Conduct selection of fruits, leaving only dense and healthy specimens. After rinsing and drying, cut the berry. Remove the seeds with the fluffy part, wash the raw materials again.
2. Pick up a thick-bottomed pot for cooking, mix the rosehip with sugar and water in it. Stir, heat the composition for 3-5 minutes until it becomes transparent.
3. Remove the berries, continue cooking the sweet base. Sugar granules should melt. After reaching the desired consistency, pour the rosehip back, leave for 10 hours.
4. Strain the sweet mass, bring to a boil and fill it with fruit. Leave at room temperature for 6 hours. Reheat the contents without pulling out the wild rose.
5. Heat treatment lasts a quarter of an hour. Do not forget to get rid of the foam. Sterilize containers, pack hot jam on them. Cool and cover with capron.

Rosehip petal jam (inflorescences)

• water - 380 ml.
• rosehip (petals) - 230 gr.
• lemon - 80 gr.
• granulated sugar - 550 gr.

1. Sort the petals, leaving only bright specimens. Exclude all fading and dry. Rinse healthy inflorescences by placing them on a strainer. Pour boiling water over and dry.
2. Pick up heat-resistant dishes for cooking treats, send prepared raw materials to it. Squeeze lemon juice here, add sugar and boiling water in an amount according to the recipe.
3. Stir the composition with a spatula, soak for 5 hours in a cold place. Press the mass with a pestle every 40 minutes, killing it. Next, drain the resulting liquid, boil, add to the rosehip again.
4. Infuse the contents for 3 hours. Then set the bowl with refreshments on the stove, simmer for 8 minutes. Turn off the fire, wait 8 hours. During this time, the syrup soaks the petals.
5. Repeat the heat treatment, boiling the mass for a third of an hour. The jam should be thick. When this consistency is reached, immediately fill and cork the treats.

Rosehip jam with sea buckthorn and honey

• pure water - 0.1 l.
• Sea-buckthorn - 0.5 kg.
• honey - 1.1 kg.
• rosehip (peeled from the core) - 850 gr.

1. Prepare the dog rose in advance, excluding the seeds and villi. Rinse the fruits, dry on towels. Free the sea buckthorn from its tails by cutting off the legs with manicure tongs. Rinse the berry and pour boiling water over it.
2. To remove seeds from sea buckthorn, wipe the fruits with a sieve. Mix with wild rose, add honey and water. Heat the workpiece until it boils, stir constantly. After 20 minutes, turn off the burner.
3. Infuse the treat at room temperature for 4 hours. Repeat the heat treatment, reducing the time of languishing to a quarter of an hour. Spill immediately, cover with tin and turn over.

Rosehip jam with apple

• granulated sugar - 950 gr.
• table water - 0.5 l.
• sweet and sour apple - 0.6 kg.
• rosehip (pre-peeled) - 1 kg.

1. For jam, rosehip, purified from leaves, middle, stalks and crowns, is used. After all the manipulations, the berry is rinsed and dried.
2. While the water flows from the rosehip, wash the apples. Do not remove the skin, cut only the seed part. Cut into cubes or “orange” slices.
3. If the dogrose is large-fruited, cut it in random order.Cook sugar syrup and water in advance, bring to transparency and uniformity.
4. Send the rose hips to the sweet base, languish for 7 minutes. After this period add apples, continue to boil for 20 minutes. Then immediately pack the treat and cover with a tin.

Rosehip jam: a recipe for a slow cooker

• orange - 450 gr.
• granulated sugar - 0.5 kg.
• rosehip - 0.85 kg.

1. First, eliminate all litter, pedicels, and leaves. Clean the rose hips by removing the middle with villi and seeds. Rinse the berries, let them dry.
2. Immerse the raw materials in the multicooker bowl, sprinkle with granulated sugar. Wash citruses, rub peel with soda to remove plaque. Remove the bones, roll the pulp into the porridge itself.
3. Combine the orange with the wild rose, mix. Wait about 1.5 hours, then turn on the multicooker for the “Extinguishing” function for 1 hour and 20 minutes.
4. When the program comes to an end, mash the contents of the bowl with a kitchen pestle. Strain the mass in the same mode for another quarter hour. Spill and close immediately.

Rosehip jam with lemon

• water - 0.25 l.
• lemon (large) - 2 pcs.
• granulated sugar - 680 gr.
• rosehip - 800 gr.

1. Strip, rinse the dogrose. Let it dry, then send it to boiling water according to the prescription for 8 minutes. For this period, rinse the lemons, remove the peel. Do not touch the white layer of the zest, it gives bitterness.
2. Chop the peel into strips and the flesh into cubes. Send the components to the rose hip and water. Dip the blender into the bowl with the contents, chop until smooth.
3. Sprinkle the mass with sugar, turn on the heat and heat. After boiling, simmer the mass for a quarter of an hour, mix the composition and do not leave the stove. Foam will form quickly, dispose of it.
4. After languishing, cool the treat and bring to a seething again. In a boiling state, pour over warm, sterilized dishes. Cover with a tin using a key.

Rosehip jam with cranberries

• granulated sugar - 1.3 kg.
• cranberries - 0.35 kg.
• large-fruited dogrose - 0.8 kg.
• filtered water - 0.7 l.

1. Sort the rosehip by taking all the large fruits. Do the same with cranberries. Exclude all rotten specimens, rinse the raw materials under the tap. Leave on towels to dry.
2. Cut the middle of the dogrose with pile and pips, rinse again. Pour water into a pan, heat to 70 degrees. Pour in sugar. Stir until the sand has melted.
3. The mass should become homogeneous. Pour the rosehip with cranberries into the sweet base, continue boiling. When the fruits sink to the bottom, turn off the burner.
4. Catch cranberries with rosehips with a slotted spoon, put in a sterile container. Boil the syrup again, pass it through 4 layers of gauze. After filtering, pour the composition to the berries, roll up.
5. You can pre-cool the contents, then cut circles out of parchment, cover the neck of the container and tighten with a tourniquet. In this case, the treat should be stored in the refrigerator.

Before the main manipulations, the dogrose must be prepared. Be sure to wash the raw materials, cut the seeds and villi, then rinse again. The rest of the components are processed in approximately the same way. Take a look at popular recipes with the addition of citruses, apples, cranberries, sea buckthorn.

Video: rosehip jam