Among fruit plants, rosehip occupies a leading position in the content of vitamin C, and jam made from it is very useful. Prepare it according to this recipe.



Compotes, marmalade, jam and, of course, jam are prepared using rose hips. Today we will talk about jam.Making rosehip jam will take some time, but it's worth it! You will have to spend a lot of time preparing the rose hips - all hairs and seeds must be carefully removed from the fruits, and so that the berries do not harden and wrinkle during cooking, it should be kept on low heat with a minimum boil - this also takes time. But the result will delight you not only with its excellent taste, but also with incredible benefits - you will prepare not so much a dessert as a real natural medicine.

Ingredients:

1kg (peeled) rose hips

1.5 cups water

1kg sugar

Preparation:

Wash the rose hips and cut the berries in half, removing hairs and seeds using the tip of a knife or hairpin.

Rinse the rosehip well inside and out.

Dissolve sugar in hot water, bring to a boil, boil the syrup, stirring constantly, 2-3 minutes.

Place the rose hips in the prepared hot syrup and leave overnight, turning off the stove.

The next day, drain the syrup and boil it, put the rose hips in it again, and leave for 6 hours.

Place the cooled rosehip jam into sterilized jars and seal with sterilized lids.

Happy preparations!

Irina_Zelyonaya

How to make jam and rosehip jam

Since rose hips contain a lot of vitamin C, it should be consumed often in any form. It can be vitamin tea or syrup, jam or marmalade. It makes jam and marmalade very tasty, and compote is no less tasty. To prepare preparations from this priceless fruit, you will have to work a little. But the final product will cost a lot and you will not regret spending your time and labor at all.

This jam is made from large, selected and not overripe rose hips. If a dense berry can be cut in half well and the seeds can be removed from it quite easily, then this will not work with a soft berry. In an overripe rosehip, almost all the pulp disappears somewhere, and all that remains in your hands is a tough skin with a bunch of seeds inside, so there is nothing left to make jam from.

The beneficial properties of rose hips have long been known. Many people prefer to dry it for the winter, then brewing the dried fruits as tea. However, most of them do not even realize that this is not the only way to prepare rose hips for the winter. From its fruits you can make syrup, make jam, make wonderful jam, which is distinguished not only by its excellent taste, but also retains all the qualities of this healing berry. The recipe for its preparation is very simple and even an inexperienced cook can prepare such a delicacy.

Useful properties of wild rose

Rose hips are truly a storehouse of vitamins and microelements. It is not for nothing that they have been used since ancient times as a general tonic and anti-cold remedy. It contains:

• Vitamins C, groups B, PP, E, K.
• Selenium.
• Zinc.
• Potassium.
• Copper.

Rosehip infusion has a tonic effect, supports and strengthens the immune system. It perfectly restores strength and can be used as a stimulant during rehabilitation after serious illnesses; it is drunk to strengthen the walls of blood vessels, improve blood circulation and lower cholesterol levels. Rosehip is used as a choleretic and diuretic; it normalizes the functioning of the digestive system and improves appetite.

Wild rose grows in sunny places, so it is best to pick its berries on the edges of forests, meadows, and clearings. Sea rose often grows on steep shores. It is not recommended to take fruits from bushes growing along busy highways or railways. The best time for collection is the end of September-October, before the onset of the first frost. The collected berries can be dried in the oven or immediately made into jam.

Rosehip jam

For any jam, rose hips must first be prepared. This is a rather long and labor-intensive process, which is why many people don’t like to bother with this berry. They should be cleaned of stalks and leaves, cut each berry and remove the seeds with a spoon. In this case, approximately half the weight of the berries is lost, this must be taken into account when working with recipes.

Classic recipe

This is the easiest and fastest way to make rosehip jam. For it you will need:

• Peeled rose hips - 0.5 kg.
• Sugar - 1 kg.
• Water - 1 liter.

The rose hips need to be washed thoroughly, removing all the fibers remaining when removing the seeds. Then it is filled with water and put on fire. After boiling for five minutes, drain the berries in a colander and rinse again with cold water, filter the drained water and add sugar to it. Next, the berries are again loaded into the container with syrup, placed on the fire and brought to a boil.

In the classical way, such jam is cooked in three steps. After five minutes of boiling, there is a pause for 7-8 hours. After the third time, it is poured into sterilized jars, closed and wrapped. In this form, the containers should cool to room temperature. Then they can be put away in a cool place and taken out as needed.

Jam with these ingredients can be cooked at the same time; it will boil down in about 40-45 minutes

With orange in a slow cooker

Making jam according to this recipe does not require constant supervision and is therefore very convenient. To cook it you will need:

• Peeled rose hips - 0.5 kg.
• Sugar - 2 cups.
• Oranges - 2 pcs.

Wash the citrus fruits, cut them, remove the seeds from them and then grind them in a meat grinder or chop them in a blender. The rose hips, along with sugar and orange pulp, are placed in a multicooker bowl, filled with a small amount of water and set in the “Stew” mode for an hour and a half. After this time, the finished jam is poured into sterilized jars, rolled up and left under a warm shelter until it cools completely.

For this You can even use dry rose hips in this recipe. It is also not necessary to remove the seeds. In this case, during the stewing process, you need to open the multicooker and gently mash the pulp with a wooden masher.

Double dose of vitamins

This jam contains twice as many vitamins, since it contains cranberries. Here are its ingredients:

• Rose hips without seeds - 0.75 kg.
• Cranberries - 0.35 kg.
• Granulated sugar - 1.35 kg.
• Water - 0.7 l.

Rinse rose hips and cranberries thoroughly with running water, removing all small debris. Place the berries in a saucepan, add water, heat to boiling water and cook for 2-3 minutes. Then pour the water into another container, filter, add sugar and put it back on the stove. Stir until the sugar is completely dissolved. Pour hot syrup, put on fire and keep until they sink to the bottom. After this, drain the syrup and strain, and place the berries in sterilized glass jars.

This material is about how to properly make rosehip jam for the winter. The resulting preparation will not only be a tasty treat that is appropriate to serve with tea, but will also strengthen the immune system and help cope with colds and many other ailments.

How to make rosehip jam for the winter?

Ingredients:

• rose hips (already peeled) – 5 cups;
• granulated sugar – 2.5 cups;
• purified water – 125 ml.

Preparation

The most labor-intensive stage in the entire process of making rosehip jam is cleaning the fruit. So let’s be patient and get started. We initially cut off the tails and stalks, cut the rose hips in half lengthwise and clean out all the seeds. Now the resulting blanks must be thoroughly rinsed in several waters and again under running water, while washing away all the fluff.

Mix the prepared rose hips with granulated sugar and water, put on the fire, let it boil with continuous stirring, and boil for five minutes. We leave the delicacy to cool and infuse for seven hours, and then repeat the procedure two more times. Finally, we pack the healthy and tasty delicacy into sterile, dry containers, seal them hermetically and place them under a “fur coat” for gradual, slow cooling.

The most convenient way to make seedless jam is from sea rose hips. Its berries are larger and more fleshy, which greatly simplifies their preliminary preparation and cleaning. In addition, sea rose has a richer taste and aroma, which significantly improves the quality of the finished delicacy.

Rosehip jam with seeds

Ingredients:

• rose hips with seeds – 1.2 kg;
• granulated sugar – 700 g;
• purified water – 260 ml;
• lemon juice – 20-40 ml.

Preparation

If the rose hips intended for making jam are small and there is absolutely no desire to waste time extracting the seeds, you can make a preparation from whole fruits. In this case, wash them, remove the stems and tails, pour hot syrup made from water and granulated sugar, and leave to cool and infuse for seven hours. After this, let the workpiece boil, boil for five minutes and leave this time for twelve hours. After a while, put the container of jam back on the stove burner, add lemon juice to taste and boil the delicacy until it reaches the desired consistency.

Pour hot rosehip jam with seeds into sterilized jars, seal them tightly and turn them upside down until they cool completely, wrapping the containers with an additional warm blanket.

Rose hip jam with honey and sea buckthorn

Ingredients:

• rosehip (seedless) – 820 g;
• – 480 g;
• purified water – 90 ml;
• – 1.2 kg.

Preparation

Rosehip jam with the addition of sea buckthorn and honey is incredibly useful. In this case, it is still better to remove the seeds from the rose hips, and then rinse the halves thoroughly, washing off all the fluff. You can use whole sea buckthorn by simply washing the berries and scalding them with boiling water, or grind it in a blender and additionally grind it through a strainer, getting rid of the seeds.

Now mix the prepared rose hips, sea buckthorn and honey in a saucepan, pour in a little water and put the preparation on the stove. Let the contents boil with continuous stirring, then boil it for about fifteen minutes. Immediately pack the finished jam hot into a sterile container. We seal the containers hermetically with sterile lids, turn them upside down and wrap them thoroughly for additional sterilization until they cool completely.

Rosehip jam is a tasty and healthy preparation for the winter. Its vitamin composition will help protect the human body during viral epidemics. Rose hips contain a large amount of vitamin C, which boosts immunity and improves its resistance to viral and bacterial agents. A delicacy made from such berries increases the overall tone of the body, improves the condition of the cardiovascular system, and helps the functioning of the kidneys and gall bladder. The exquisite taste of the dessert and its tart aroma will please every family member. Golden-transparent jam will decorate the holiday table and become a unique addition to baked goods and cottage cheese dishes.

Rosehip jam is most often prepared according to the classic recipe, which includes a minimum of ingredients. To prepare it you need the following products:

1. 1 kg of berries,
2. 1 kg sugar,
3. 1 liter of water.

Preparation:

• Prepare the berries: wash, cut into halves, remove the seeds, and place in cool water.
• Water is poured into a pan, heated (do not bring to a boil),
• Place the berries for a few minutes. The broth is poured into another container, sugar is added, and the syrup is boiled.
• Add steamed fruits, boil for 3 minutes, cool, leave for 6 hours.
• Place on the stove, wait for it to boil, cook for 18 minutes.
• Sterilize the jars, lay out the jam, and seal with lids.

The product is ready for consumption immediately after cooling.

Important! To make the dessert transparent, you need to remove the foam.

Five minutes

Five-minute jam preserves all useful substances and vitamins as much as possible. For it we will need:

1. 8 cups rose hips,
2. 800 g granulated sugar,
3. 1 glass of water.

Cooking steps:

• The rose hips are washed, cut, the core is removed, and dried.
• Place in a saucepan, add sugar, wait for it to boil, cook for 5 minutes.
• Cool.
• Repeat this procedure 3 times.
• Packed in sterilized jars, roll up the lids.

With bones

The recipe for rosehip jam with seeds saves time. The fruits retain all nutrients and vitamins. It will require the following ingredients:

1. 1 tbsp. water,
2. 0.5 kg sugar,
3. 800 g rosehip berries.

Stages of making dessert:

• The fruits are washed, the stalks are cut off, selected, and dried.
• Water is poured into a container, granulated sugar is added, and syrup is prepared over low heat.
• Add the berry mixture and cook to the desired consistency.
• Pour the mixture into jars (pre-sterilized). Roll up the lids.

Transparent fruits give the jam an attractive appearance.

With apple

Apples will add usefulness to the rosehip delicacy. They contain a lot of iron. The flavors of the products combine perfectly with each other, forming an original dessert.

It requires:

1. 1 kg sugar,
2. 1/2 liter of water,
3. 1/2 kg apples,
4. 1 kg rose hips.

Preparation:

• The fruits are prepared, washed and dried. Remove the core from them. Apples are cut into slices.
• Prepare sugar syrup by stirring it constantly.
• Add berries to it for 7 minutes. (at the boiling stage), place the apples for 20 minutes.
• Packaged in sterilized jars. Screw on the lids.

The dessert is used as a filling for pies and buns.

With lemon

Lemon increases the usefulness of jam. To make it we will need:

1. 1 tbsp water,
2. 2 lemons,
3. 700 g sugar,
4. 800 g rose hips.

Preparation:

• Prepare the fruits: wash, cut, remove the core.
• Remove the zest from the lemon and separate the pulp.

Important! The white layer from the lemon must be removed. It will add bitterness to the dish.

• The berries are placed in boiling water for 8 minutes.
• Place lemon, sugar and steamed berries in a container. Grind with a blender.
• Add the mixture to the pan, boil it for 25 minutes, and cool.
• Pour it into jars that have been sterilized in advance.

The jam is served cold.

With cranberries

Cranberry is a healthy berry that is used as a cold remedy. It adds sourness to the dessert. To prepare this delicacy you will need the following products:

1. 1.3 kg granulated sugar,
2. 350 g cranberries,
3. 800 g rose hips,
4. 0.7 ml water.

Preparation:

• The fruits are washed, dried, and selected. The core is removed from the rosehip.
• Pour granulated sugar into the pan and dilute it with water.
• Place the mixture on the fire and prepare the syrup.
• Add the fruits and cook until they sink to the bottom of the container.
• Remove from heat and place the berries in sterilized jars.
• The syrup is filtered through a sieve and brought to a boil.
• Pour berries into jars. Seal the lids.

The dessert turns out transparent and is used as a decoration for confectionery products.

From leaves

To make jam from rosehip leaves, you need the following products:

1. 200 g leaves,
2. 1/2 kg sugar,
3. 350 ml water,
4. 1 lemon.

Manufacturing stages:

• Prepare the petals: remove them from the flower, select them, wash them, and divide them into 2 parts.
• Boil 30 ml of water, add half the petals and 100 g of granulated sugar and lemon juice. Waiting for it to boil. Cool.
• Repeat this procedure with the second part of the petals. Place the workpiece in the cold for 4 hours.
• Prepare syrup from the remaining ingredients, add it to the mixture, bring to a boil, and cook for 6 minutes. Cool.
• Place on fire and bring to a boil. Cook for 20 minutes.
• Place the jam in sterilized jars and seal with lids.

The delicacy is ready after it has cooled completely.

From the sea

Sea rose contains many vitamins and microelements. Its size is much larger than regular fruits. To prepare sea rose jam, you need the following ingredients:

1. 1 kg of fruits,
2. 1 kg sugar,
3. 300 ml water.

Manufacturing stages:

• The fruits are prepared: washed, cut, cored, and dried.
• Place sugar and water in a saucepan, place on the stove, and prepare the syrup for 2 minutes.
• Add fruits, bring to a boil, cool for 12 hours.
• The syrup is separated, waited for it to boil, and poured back into the berries. Leave for 6 hours.
• Place on the stove and boil again.
• Sterilize the jars, lay out the jam, roll up the lids

The benefits and harms of rose hips

Rosehip has many beneficial properties:

1. Increases immune defense due to large amounts of vitamin C. The product is used as a prevention of viral diseases.
2. Makes the walls of blood vessels elastic, improves the condition of the hematopoietic system.
3. Helps lower cholesterol and prevents the formation of plaques in blood vessels.
4. It has a diuretic effect, which helps it cope with diseases of the genitourinary system.
5. Removes excess bile in diseases of the gastrointestinal tract: biliary dyskinesia, bending of the gallbladder, liver pathologies).

The vitamin composition of the product (B, P, E, K, C) helps keep the body in good shape, reduces fatigue, and improves sleep.

Despite such a number of useful qualities, rose hips have the following contraindications:

1. peptic ulcer of the stomach and duodenum,
2. gastritis with increased gastric acidity (in the acute phase),
3. infective endocarditis (inflammation of the heart lining).

Before using rose hips for these diseases, you should consult a physician.

Rosehip is loved by many for its beneficial properties, original aftertaste and ease of preparing delicacies based on it. The berry has a preventive effect against kidney diseases, strengthens the immune system during colds, accelerates blood circulation, and promotes the full functioning of the pancreas. Rosehip jam raises morale, fights insomnia and puts the psycho-emotional background in order.

Features of making rosehip jam

1. Choose the right raw materials for cooking delicacies. Use large berries or sea hips. From the listed types, inedible fragments (bones, crown, villi, etc.) are removed faster and easier.
2. To extract the seeds, cut each berry into 2 sections. Scoop out the core with a spoon or small knife. If you want to leave the fruit whole, use the rounded part of the hairpin.
3. After removing the seeds, fibers will remain in the cavity of the berries, with which jam should not be made. Rinse the rose hips thoroughly, place them on towels and leave to dry.
4. Small fruits contain a much larger chemical composition than large specimens. It’s worth taking a closer look at the recipe for rosehip jam with seeds. This way you will create a truly valuable drug.
5. In the process of a sharp temperature change and intense boiling, the rosehip may shrink. To avoid this outcome, carry out heat treatment at low power in several stages (cooking and cooling).
6. If the jam is made from rosehip inflorescences (petals), the raw material must be doused with boiling water in advance. In the case of fruits, pre-blanch: cook the berries for 3 minutes, then cool under the tap.

Rosehip jam using classical technology

• granulated sugar - 1 kg.
• large rose hips - 1 kg.
• table water - 1 l.

1. Place all the rose hips in the sink and begin sorting in water. At the same time, rinse and sort the fruits, putting aside only healthy and large specimens.
2. After preparation, cut the fruits into equal parts, remove the fleecy center along with the seeds. Heat table water (amount according to recipe) until bubbling begins, send the fruits inside.
3. Blanch for 3 minutes, then cool the berries. Filter the liquid obtained after short-term cooking and pour into a saucepan. A delicacy will be prepared on its basis.
4. Add granulated sugar and stir at the same time. After boiling, reduce the power to minimum, simmer the contents until all particles dissolve. When the syrup becomes homogeneous, add rose hips.
5. Cook it for another 5 minutes over low heat. After this, put the pan aside and wait 7 hours. The specified interval is allotted for cooling and uniform impregnation with the sweet base.
6. Next, put the container on the fire again, simmer until thick (about 12-20 minutes). After this, sterilize the container, dry it, and pour out the treat. Seal and cool upside down.

Small rosehip jam with seeds

• water - 0.2 l.
• granulated sugar - 550 gr.
• rosehip - 780-800 gr.

1. Place small rosehips in a sink or bowl of water and cut off the stems. Remove all extraneous debris and dry the raw materials on towels.
2. Mix the water according to the recipe with granulated sugar. Place on the stove and heat at low power. Continue simmering until the grains dissolve.
3. Pour sorted rose hips into the sweet base and cook the delicacy until a thick consistency is obtained. Remove foam in a timely manner, it spoils the aesthetic appearance and taste of the treat.
4. After heating evenly, pack the jam into sterile jars and cover with a tin. Cool at room temperature, wrapped in an old sweatshirt. Take it to the cold.

Sea rose jam

• beet sugar - 750 gr.
• sea ​​rose - 0.8 kg.
• filtered water - 0.2 l.

1. Select fruits, leaving only dense and healthy specimens. After rinsing and drying, cut the berry. Remove the seeds with the fleecy part and wash the raw materials again.
2. Select a thick-bottomed saucepan for cooking, mix rose hips with sugar and water in it. Stir and heat the mixture for 3-5 minutes until it becomes transparent.
3. Remove the berries and continue cooking the sweet base. The sugar granules should melt. After reaching the desired consistency, add the rose hips back and leave for 10 hours.
4. Strain the sweet mass, bring to a boil and pour it over the fruits. Leave at room temperature for 6 hours. Reheat the contents without removing the rose hips.
5. Heat treatment lasts a quarter of an hour. Don't forget to get rid of the foam. Sterilize containers and pack hot jam into them. Cool and cover with nylon.

• water - 380 ml.
• rose hips (petals) - 230 gr.
• lemon - 80 gr.
• granulated sugar - 550 gr.

1. Sort the petals, leaving only bright specimens. Eliminate all wilting and dry ones. Rinse healthy inflorescences by placing them on a strainer. Pour boiling water over it and dry.
2. Select a heat-resistant container for cooking the treat, and place the prepared raw materials into it. Squeeze lemon juice here, add sugar and boiling water in the amount according to the recipe.
3. Mix the mixture with a spatula and leave in a cool place for 5 hours. Every 40 minutes, press down the mass with a pestle, kneading it. Next, drain the resulting liquid, boil it, and add it to the rose hips again.
4. Infuse the contents for 3 hours. Then place the bowl of treats on the stove and simmer for 8 minutes. Turn off the heat, wait 8 hours. During this time, the syrup will soak the petals.
5. Repeat the heat treatment, boiling the mass for a third of an hour. The jam should become thick. When this consistency is reached, immediately pour and seal the treat.

Rosehip jam with sea buckthorn and honey

• clean water - 0.1 l.
• sea ​​buckthorn - 0.5 kg.
• honey - 1.1 kg.
• rose hips (peeled from cores) - 850 gr.

1. Prepare the rose hips in advance, excluding the seeds and fibers. Rinse the fruits and dry on towels. Free the sea buckthorn from the tails by cutting off the stems with nail clippers. Rinse the berries and pour boiling water over them.
2. To remove seeds from sea buckthorn, wipe the fruits with a sieve. Mix with rose hips, add honey and water. Heat the mixture until it boils, stirring constantly. After 20 minutes, turn off the burner.
3. Leave the treat at room temperature for 4 hours. Repeat the thermal treatment, reducing the simmering time to a quarter of an hour. Immediately pour, cover with a tin and turn over.

Rose hip jam with apple

• granulated sugar - 950 gr.
• table water - 0.5 l.
• sweet and sour apple - 0.6 kg.
• rose hips (pre-peeled) - 1 kg.

1. For jam, rose hips are used, peeled from leaves, core, stalks and crown. After all manipulations, the berries are rinsed and dried.
2. While the water is draining from the rose hips, wash the apples. Do not remove the skin, cut out only the seed part. Chop into cubes or orange slices.
3. If the rosehip is large-fruited, cut it in any order. Cook the syrup from granulated sugar and water in advance, bring to transparency and homogeneity.
4. Add rose hips to the sweet base and simmer for 7 minutes. After this period, add the apples and continue to simmer for 20 minutes. Then immediately package the treat and cover it with a tin.

Rosehip jam: recipe for a slow cooker

• orange - 450 gr.
• granulated sugar - 0.5 kg.
• rose hips - 0.85 kg.

1. First, remove all debris, stalks, and leaves. Clean the rose hips, removing the middle with fibers and seeds. Rinse the berries and let them dry.
2. Place the raw materials in the multicooker bowl and sprinkle with granulated sugar. Wash the citrus fruits, rub the peel with baking soda to remove plaque. Remove the seeds and blend the pulp into the porridge in a blender.
3. Combine orange with rosehip and mix. Wait about 1.5 hours, then turn on the multicooker for the “Stew” function for 1 hour 20 minutes.
4. When the program comes to the end, mash the contents of the bowl with a kitchen pestle. Simmer the mass in the same mode for another quarter of an hour. Bottling and capping immediately.

Rosehip jam with lemon

• water - 0.25 l.
• lemon (large) - 2 pcs.
• granulated sugar - 680 gr.
• rose hips - 800 gr.

1. Clean and rinse the rose hips. Let it dry, then place in boiling water as per recipe for 8 minutes. During this period, rinse the lemons and remove the peel. Do not touch the white layer of the zest, it adds bitterness.
2. Chop the peel into strips and the pulp into cubes. Send the ingredients to the rose hips and water. Place the blender in the bowl with the contents and blend until smooth.
3. Sprinkle the mixture with granulated sugar, turn on the heat and heat. After boiling, simmer the mixture for a quarter of an hour, stir the mixture and do not leave the stove. Foam will form quickly, get rid of it.
4. After simmering, cool the treat and bring it to a boil again. While boiling, pour into warm, sterilized containers. Cover with tin using a key.

Rosehip jam with cranberries

• granulated sugar - 1.3 kg.
• cranberries - 0.35 kg.
• large-fruited rosehip - 0.8 kg.
• filtered water - 0.7 l.

1. Sort the rose hips, selecting all the large fruits. Do the same with cranberries. Eliminate all rotten specimens, rinse the raw materials under the tap. Leave on towels to dry.
2. Cut out the middle of the rosehip with lint and seeds, rinse again. Pour water into a saucepan, heat to 70 degrees. Add sugar. Stir until the sand melts.
3. The mass should become homogeneous. Pour rose hips and cranberries into the sweet base and continue boiling. When the fruits sink to the bottom, turn off the burner.
4. Catch the cranberries and rose hips with a slotted spoon and place in a sterile container. Boil the syrup again, pass it through 4 layers of gauze. After filtering, pour the mixture over the berries and roll up.
5. You can first cool the contents, then cut out circles from parchment, cover the neck of the container and tighten them with a tourniquet. In this case, the treat should be stored in the refrigerator.

Before the main manipulations, the rosehip must be prepared. Be sure to wash the raw materials, cut out the seeds and lint, then rinse again. The remaining components are processed in approximately the same way. Take a closer look at popular recipes with the addition of citrus fruits, apples, cranberries, and sea buckthorn.

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