->Rosehip Jam 01 <-

(about 5 pounds)

3 1/2 cups sugar

water (Wine or sherry)

Gather the rose hips after the first frost. I am not sure why this

is done but I have several sources that say to do it, including my

grandmother, so I wait. Wash the rose hips well in case there is

any insecticide residue. Cover with water and simmer until the hips

are very soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through

a finer sieve to remove the smaller fibers and seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard

to say. Thicker than heavy cream. I check the measurements at this

point. I add about a pound of sugar for every pound of pulp. The

3 1/2 cups is my measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more

sugar. Rose hips have enough pectin to jell and enough ascorbic

acid to make it a little tart. Cook over high heat until the mixture

has a thick jam-like consistency. Put in jars. Makes 4 half-pint

jars