Friday, July 25, 2014


wild rosehips, full of vitamine c, you can find them everywhere and make this delicious jam. image: christl exelmans, recipe: leonoor ottink
remover the stems, halve the rosehips and carefully scoop the seeds out with a small spoon, the little hairs can irritate the skin.
add enough water to just cover them and bring to a boil. 
let them simmer slowly for 20 minutes while stirring occasionly.
push the pulp through a stirring sieve and weigh the pulp.
add the same amount of sugar and the juice of halve a lemon to the pulp and bring to a boil again.
let it simmer for about 10 minutes until the jam has thickened and ladle into sterilized jars.

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