It was a cold but sunny November day. We have been out for a walk in the nearby park and I took a couple of pics of my beloved rose hips.
The season is about over now, but I have made around 6 kg jam of them. Maybe it is still worth trying to make some, anyway: the longer we wait with the picking, the sweeter the rose hips become. Here is the way I make the jam (very similar to my crab apple jam making method):
- Wash the berries well.
- Remove the stems and cut them half (make sure it is fine also inside).
- Put the fruits in a pot, add some water and boil until they become soft.
- Mix it well with a hand blender.
- Press it through a metal sieve with a spoon (this might feel long and boring, but think about the final result!).
- Add some citric acid and sugar to it - hard to say how much, it depends on your taste and how sweet the fruit is. I added 1 teaspoon citric acid and 250 g sugar to 1 kg dollop.
- Warm it up and boil for a couple of minutes while stirring properly, especially the bottom of the pot.
It became a lovely jam, thick and wholesome, with a beautiful orange colour.