How to make tender rose hip jam?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is impossible to calmly pass by blooming, abundantly covered with pink flowers

rosehip bush. The bright and at the same time delicate aroma of a flowering plant unobtrusively attracts and makes you involuntarily slow down to enjoy this amazing smell. But not everyone knows that a piece of this wonderful aroma can be preserved for a long time in the form of delicious jam from fragrant flowers. Not everyone can cook fragrant tender jam from rosehip petals, but only a very patient person. Freshly blossomed rosehip petals are suitable for cooking. Can you imagine how much time you need to spend, how much painstaking work to put in to collect at least half a kilogram of weightless petals? Three-liter jars cannot prepare such jam for future use. So this recipe is only for the very patient and hardworking.

How to collect and prepare rosehip petals for cooking?

To make rosehip jam fragrant and tender, you need the petals of a flower that has just blossomed. How to collect them? Collect all the petals of the flower in a pinch, pick them, thencut off the white-pink part of the petals with scissors, with which they were attached to the receptacle. It is advisable to collect and put them in a basket without crushing. It is impossible to store assembled, it is necessary to cook jam from rosehip petals immediately after collection, as they will not release juice during further processing. Weigh the raw materials, pour into a wide enamel bowl, add lemon juice (it can be replaced with citric acid). Then grind the rosehip petals. Their volume will greatly decrease, they will secrete juice, turn red. For five hundred grams of raw materials, add the juice of one lemon or five grams of citric acid.

How to make rose hip jam?

Often, when making jam, sugar is poured into the prepared raw materials and allowed to brew for a certain time so that it dissolves and is saturated with juice. Indeed, in this case, the raw material gives abundant juice, sugar dissolves in it, but jam cooked in this way turns out to be liquid. If you cook it longer until it thickens, then the berries, and in this case, rosehip petals, they will be hard, their peculiar aroma will be lost. It is highly recommended to cook rosehip jam in prepared sugar syrup, for this, pour sugar into an enameled pan and add water: 0.5 liters of purified water is needed for one kilogram of sugar. Let the syrup come to a boil, stirring often so it doesn't burn. Pour prepared rosehip petals into boiling syrup, let the mass boil, remove from heat and leave to infuse for a day. Do not close the potlid, but with gauze or a towel. Next, put the infused mass on a small fire, let it boil and pour into sterilized small jars, cover them with lids, pasteurize for ten minutes in hot water. Store in a place protected from light.

Fragrant and tender rosehip petal jam is ready. Good memories of a warm summer on long cold winter evenings.