Recipe Rhubarb and Rosehip Jam

This rosehip and rhubarb jam is closer to a jelly than a preserve. It is not recommended to consume rosehip seeds, not only because they are not easily digested, but also because they tend not to break down during cooking. No matter how long they are cooked, the seeds will remain hard and unappetizing. For this reason, we filter out the seeds and pulp to create a wonderfully smooth and delicious jam.

Prep Time: 30 min
Serves: 2 small jars (approx. 200 grams each)

INGRÉDIENTS

• 300 grams washed, hulled, and stemmed rosehips
• 200 grams chopped rhubarb
• Juiced 1 lemon
• 340 grams sugar

PRÉPARATION

1. Place the stemmed and hulled rosehips, rhubarb, and lemon juice in a medium saucepan. Add enough water to cover all the fruit.
2. Cook over low/medium heat for 15 to 20 minutes, stirring frequently, until the fruit becomes mushy.
3. Remove from heat and blend well or use a potato masher to reduce the fruit to a pulp. Using a potato masher will make the mixture thinner. Strain through a sieve to remove any unblended pieces of fruit.
4. Place the liquid in a clean medium saucepan, add the sugar, and whisk together.
5. Cook for another 10 to 15 minutes over low/medium heat, stirring frequently, until the mixture thickens.
6. Sterilize the jars by filling the sink with boiling water and submerging them for 2 to 3 minutes, or by placing them in an oven set to 100°C for 2 to 3 minutes.
7. Pour the hot jam directly into the hot jars, screw the lids on tightly, and turn them upside down to cool to create a seal.