Surely most people know that rosehip is very good for health, due to the large content of vitamins in it. Of course, it is most useful to use fresh rose hips, but if you have such a desire and opportunity, then try to cook rosehip jam. Of course, the number of vitamins after heat treatment in rosehips will decrease, but its taste will surely delight not only you, but also your loved ones. So, let’s talk about how to properly cook rosehip jam?
How to cook rosehip jam
For jam from rose hips, naturally, you will need rosehip itself – 1 kilogram, sugar – 0.5 kilograms, lemon – 1 piece. To prepare jam, you will also need a basin in which you will cook it, a cook, a spoon, a strainer, a can, a lid, a towel and a cans sterilizer.
To prepare jam, you will need to take only ripened fruits, so you will have to sort out the rosehip first. It is not worth taking immature or crumpled fruits for jam, otherwise it will turn out not only ugly, but also not delicious. After you have selected mature fruits, they need to be washed well under running water and blotch with a towel dry. If the fruits are still wet, give them a few minutes to finally dry. As soon as this happens, take a knife and cut each rosehip in half, carefully removing all the fluffs and seeds from it.
Now we will move on to the next stage of cooking from rose hips. And for this we will take a pelvis, embankment in it sugar and pour a little water. Then put the pelvis on a slow fire and prepare the syrup. Further, when the syrup is ready, we put in it the washed and purified rosehip fruits and the juice of one lemon there. You may not use a juicer – you can just cut the lemon in half and squeeze the juice out of each half with your hands.
Then cook the rosehip jam on the minimum fire, not forgetting to periodically stir it so that it does not suck, and remove the foam from it. As soon as all the fruits settle to the bottom, take them out and boil separately only the syrup. Then add the berries to the syrup again and boil jam again. Cook the jam until its full readiness.
How to cook rosehip jam
You will need to put ready -made jam into banks, which also need to be prepared in advance, that is, sterilize. Do not forget that the covers with which you will close the jam you have prepared in the same procedure, so put them in boiling water and get them out of there as necessary. Sterilize all the banks and let them dry a little. To do this, they can be placed in the oven – there all microbes will finally be killed, and your jam will delight you all winter. Then take a small cook or spoon and put your jam on sterile jars and roll up with sterile lids. It is best to store rose hips in small banks. Thus, you can cook rose hips on gas.
But in our time, many modern housewives do not cook jam in the old fashioned way, in a basin, but use a slow cooker for this. How to cook rosehip jam in a slow cooker? This is also easy. Let’s talk about this in more detail. Prepare the berries in the same way as for jam, which is prepared in the basin. Pour about one liter of water into the slow cooker, put the prepared rosehip there and cook it for about an hour. 5 minutes before the end of cooking, add one lemon for taste to jam. Pour hot jam into sterilized jars and roll it up with sterile lids.
How to cook rosehip jam
By the way, instead of lemon juice, you can use citric acid. But it will need very little, literally a pinch. Add citric acid to rosehip jam should be approximately 5-10 minutes before the end of cooking. Citric acid is also good because it will help your jam stored longer.
It is recommended to store rose hips in a dark and cold place, for example, in a refrigerator, basement or cellar. If you do not have such an opportunity, and you would like to store rose hips at room temperature, then be sure to increase the amount of sugar, which is necessary to make jam, twice this will help you enjoy the jam from rosehips all winter.