Directions
Traditional flavor, natural sweetness, and a whole lot of health in one jar.
Homemade rosehip jam is rich in vitamins, antioxidants, and a natural aroma you simply can’t compare to store-bought versions.
This jam has a deep ruby-red color, a silky texture, and a taste that instantly brings back memories of home and warmth.
The preparation takes time and patience, but the reward of 7–8 jars is pure perfection — absolutely worth every minute.
Ingredients
- 3 kg ripe rosehips
- 2 kg sugar
- Water as needed
Preparation
Cleaning and boiling the rosehips
- Remove the black “cap” from each rosehip and wash them well.
- Place them in a large pot and cover with water — about 5 cm above the rosehips.
- Boil for 30–40 minutes from the moment they start boiling, until they soften nicely.
Blending and straining
- Blend the cooked rosehips with a hand blender.
- Add a little water if needed to get a smoother puree for straining.
- Strain the puree through a fine sieve or cheesecloth until it becomes silky smooth.
- You should get approximately 4–5 liters of thick, smooth puree.
Cooking the puree
- Return the puree to medium heat and bring it to a boil.
- Stir constantly so it doesn’t burn.
- Remove any foam that appears on the surface.
- From the moment it starts boiling, cook for another 40–60 minutes on medium heat, depending on how much water it contains — stirring the whole time to prevent burning.
Adding the sugar
- Add the 2 kg of sugar near the end of cooking.
- Stir until completely dissolved.
- Cook for another 10 minutes before removing from heat.
- The jam should stay bright red and not darken.
- Test the consistency by placing a small spoonful on a cold plate — if it leaves a trail, it’s ready.
Keep in mind that even if it seems runny, it will thicken as it cools.
Sterilizing and filling the jars
- Wash the jars well and dry them in the oven at 100°C for about 15 minutes.
- Pour the hot jam into warm jars.
- Close immediately and let them cool at room temperature.
Enjoying and Tasting
This jam is perfect for breakfast: on warm buttered bread, with rosehip tea, or over freshly made pancakes.
Rich color, pure flavor, and a spoonful of homemade love — every bit of effort is truly worth it.
