Rosehip is rich in various trace elements and vitamins, which allows its wide use in folk medicine. But most often, fresh and dried fruits are brewed separately or added to tea. However, few people know that this crop produces excellent jam, not only from berries, but also from the petals.
Selection and preparation of ingredients
Rosehip berries are harvested from mid-August to the end of September. For culinary and medicinal purposes, only ripened fruits of red or orange color are selected without damage and rot.
Collection is best done with scissors to immediately remove leaves and stalks. At home, you need to wash the crop, cut in half and clean all the seeds. This is convenient to do with a small knife with a sharp tip, a coffee spoon or a hairpin.
Flowers are collected in the same way, cutting off the bush with scissors. Then the petals are wiped off, discarding dried and damaged ones, washed and set about cooking.
Important! Rose hips are very prickly, so wear a thick jacket with long sleeves and gloves to harvest.
Recipe for jam rose hips for the winter
Jam from fruits and rosehip petals is a healthy, tasty and aesthetically beautiful product. It will be an excellent addition to everyday tea drinking and an original decoration of the festive table.
Classic rosehip jam recipe
4 cans of 0.5 l each 40 min.
seedless finished berries
1 kg
Energy value per 100 g:
Ripe dense fruits cut across.
Scrub the seeds and hairs.
Fold in a colander and rinse under running water.
Pour into a pan, add water.
Bring to a boil and simmer for 20 minutes.
Remove the berries with a slotted spoon and set aside.
Pour sugar into the liquid, bring to a boil again and boil for 10 minutes, removing the foam. The result should be an amber syrup.
Add the previously removed berries to the syrup and cook for another 5 minutes.
In the meantime, in an oven preheated to + 150 ° C, sterilize the jars and lids for 3 minutes.
Arrange the prepared jam in sterile jars, seal, flip, wrap and leave for 8-12 hours. Put in the basement, cellar or refrigerator and store as much as you need if you can not eat everything in the first days.
Ripe dense fruits cut across.
Scrub the seeds and hairs.
Fold in a colander and rinse under running water.
Pour into a pan, add water.
Bring to a boil and simmer for 20 minutes.
Remove the berries with a slotted spoon and set aside.
Pour sugar into the liquid, bring to a boil again and boil for 10 minutes, removing the foam. The result should be an amber syrup.
Add the previously removed berries to the syrup and cook for another 5 minutes.
In the meantime, in an oven preheated to + 150 ° C, sterilize the jars and lids for 3 minutes.
Arrange the prepared jam in sterile jars, seal, flip, wrap and leave for 8-12 hours. Put in the basement, cellar or refrigerator and store as much as you need if you can not eat everything in the first days.You can add other berries and fruits to the rosehip, for example, apples or viburnum. They will add not only a new taste, but will also enrich the product with vitamins and minerals.
Video recipe
Classic rosehip jam recipe
Did you know? Rosehip was used to treat wounded soldiers in the Russian-Turkish war in the XYII century.
Rosehip Petal Jam
The taste of jam from the petals is difficult to compare with anything. It turns out very tasty and has a subtle perfume aroma.
2 cans of 0.5 l each 40 min.
Energy value per 100 g:
- Take the selected petals. If you collected them yourself in ecologically clean areas, you should not wash the petals so as not to add excess water. If you are unsure of the origin of the ingredient, rinse in a colander under running water and pat dry with paper towels.
- Grind or blender several times through a meat grinder to get pulp.
- Pour sugar in a saucepan, pour water, bring to a boil and cook until you get a uniform syrup.
- Then add chopped petals and lemon juice.
- Simmer for 20 minutes, stirring occasionally so as not to burn.
- In the meantime, sterilize the cans and lids in a way convenient for you.
- Arrange the finished jam in containers, seal, flip and wrap.
- After cooling, send for storage.
Important! The jam in this recipe is very thick. If you prefer a thinner, add more water.
Useful properties of rosehip jam
Rosehip jam is very useful for colds and to boost immunity, as it contains more vitamin C than currants and lemons..
- In addition, in petals and berries there is a high content of vitamin P, which contributes to:
- lowering the level of bad cholesterol in the blood;
- improvement of arterial and venous blood circulation;
- strengthening the walls of blood vessels;
- stabilization of blood coagulation.
Also, the culture is able to lower the pressure, so for hypertensive patients a couple of spoons of jam per day is an excellent medicine. The drug "Allohol", which is made from rose hips, is widely known.
Jam from it has the same properties as the pharmacy composition: it helps with gastritis, peptic ulcers, improves the gastrointestinal tract, has a choleretic and diuretic effect.
In addition to all this, the product is rich in iron and calcium. With a wide range of beneficial effects on the body, jam has an excellent taste. Such a medicine will be happy to take even the most fastidious children.
Did you know? In Slavic mythology, the dog rose is a symbol of love, youth and beauty.
Features of storage of blanks
It is recommended to store blanks in a cool, dry place. For these purposes, a cellar, basement or refrigerator is suitable. Collecting both rosehip petals and its fruits is a dubious pleasure. Spikes of culture greatly complicate the process. But the taste that you can enjoy all winter, combined with the invaluable health benefits, is worth it.
