rosehip jam with pear
You can collect rose hips from September through to winter. If you harvest them before the first frost, you should put them in the freezer for at least 48 hours. This converts the tannins and bitter substances into sugar and the flesh becomes softer. This has the advantage that the fruit does not need to be cooked for as long and therefore fewer vitamins are lost through the heat. As an alternative to fresh fruit, you can also use rose hip pulp.
Instead of water, we used our Sinnesreise tea for our jam, which gives the whole thing an extra special touch.
- 500 g pitted rose hips
- 1 ripe pear
- Juice of a quarter of a lemon
- 125 ml tea "Sensory Journey"
- 250 g gelling sugar (2:1)
There are two methods to deseed rose hips:
- In a meditative way, remove the seeds from the rose hips one by one with a knife. Then wash them thoroughly to remove all itchy hairs.
- Put the rose hips in a pot, cover with water and let them boil for about 15 minutes. Then puree with a hand blender and pass through a sieve. However, this method has the disadvantage that some of the vitamins are destroyed by the heating.
And here's how it works:
- Boil the flesh of the pitted rose hips and the pear cut into pieces together with the brewed tea and the lemon juice in a saucepan for five minutes.
- Puree the mixture using a hand blender; it's okay if there are still some pieces left.
- Stir in the gelling sugar and cook for a further five minutes, stirring constantly.
- Pour the hot jam into clean jars and seal.
By filling the jam hot into hermetically sealed jars, a vacuum is created so that no germs can penetrate and the jam can be kept for several months without refrigeration.
Photo(s): Birgit Maier
