ROSE HIP JAM

[nverland]

ROSE HIP JAM

INGREDIENTS

Rose hips (with black ends removed) *see note
Equal amount of sugar by weight
Water (1 cup per 1 pound of rose hips)

INSTRUCTIONS

Use a heavy, stainless-steel saucepan. (Do NOT use aluminum.)

Add water and rose hips, and simmer until the fruit is tender.

Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick.

Pour into hot, sterilized, half-pint jars and seal.

Store in a cool cupboard, and use within six months; refrigerate after opening.

NOTE

If you have your own rose bushes, harvest in the fall (October, November) when the rose plant is leafless. Wait until first light frost has nipped the leaves but before you experience a hard frost that freezes the hips solid. Light frost helps sweeten the flavor and is also good for the plant.

Clip ripe hips off a rose bush with a knife or scissors. Make sure to wear garden gloves. Trim off the stem and blossom ends. Slice the hips in half with scissors. Remove the seeds. Rinse off the rose hips with cool water. Dry completely. And then get ready to use or freeze for later use.