About this recipe:To make this jam is pretty labour intensive. The rosehips need to be cleaned, trimmed, seeded and chopped. However, if you can get past that part, you will be rewarded. It's a great jam to have at any breakfast table.
Makes: 750 g approximately
450g prepared rosehips, cleaned
450g caster sugar or as needed
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Place rosehips and water into a large deep pot. Bring to the boil, then cover and simmer for 20 to 25 minutes or until very soft. Add more water if necessary.
Weigh the pulp. For every 450g pulp, you will need 450g sugar. Place pulp and sugar back into the pan and bring to a simmer. Cook until the mixture thickens and is of jam-like consistency, about 20 to 30 minutes.