ROSE HIP AND RHUBARB JAM
Make and share this Rose Hip and Rhubarb Jam recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 4 small jars
Number Of Ingredients 6
Steps:
- In a large sauce pan, combine rose hips, water, rhubarb and salt.
- Boil rapidly for 2 minutes.
- Add 2 cups sugar and lemon rind.
- Boil again, rapidly for another 2 minutes.
- Carefully pour into sterilized jars and seal.
- Process in hot water bath for 15 minutes.
Nutrition Facts : Calories 413.3, Fat 0.2, SaturatedFat 0.1, Sodium 296.8, Carbohydrate 105.8, Fiber 2.4, Sugar 101.3, Protein 1.1
HOW TO MAKE ROSE HIP JAM
Rose hip jam these days it is considered a delicacy, but I suspect there are few places you can buy it from, it is fairly uncommon and can only be found in speciality shops in small quantities but I am delighted to see that it is also getting recognised by those interested in foraging, food explorers and alternative medicine.
Provided by WhatMattersin1hr
Time 4h30m
Yield Makes 5 jars
Number Of Ingredients 7
Steps:
- Wash the hips well and drain, cut the end and tail off, remove any leaves, otherwise the green tail and leaves might give it a bitter taste. Now, cover with water, double the amount of water to the quantity of rose hips. Set to boil until they become mushy.
- Whilst you are waiting for it to boil, get your recycled jars and lids cleaned with soapy water, rinse really well and put on a tray with the opening facing up ready to be sterilised, more on that later as we get closer to the fin time.
- Check the hips by picking one and let it cool the attempt to squish it between your fingers if it breaks and has a mushy texture( not the pips, they will continue to stay hard :) ), then they are ready.
- Once all blended you can start straining it, first get rid of the pips through a strain, now you need to get the muslin bag, cloth or sieve and start straining several time, washing the muslin and sieve in between. I have done it 6 time to be sure that there is little or no hairs, they can irritate the mouth and digestive tract if ingested.
- When it gets to the right viscosity you are ready to add the sugar, and the lemon juice( its a must if you want the colour to stay vivid, otherwise you will get a red brown colour) stirring continuously until the sugar has melted and the colour has changed to a deep red. From here is just like an other jam recipe. At this point you need to get the jars and lids in the oven to sterilise, preheat the oven to 140 degrees Celsius and put in the oven for about 20 min, try to time it with the jam.
- Continue to boil on medium heat, stirring every couple of minutes of so until the composition reached the texture of thick cream, it should take you about 30 min from boiling point, time is indicative only. You can always test on a cold plate, when it is cooled down on the plate it should have a slight movement, you don't want it so hard because when it cools down completely it will be hard to spread. I prefer mine more a thick sauce viscosity so I took it off the heat a few minutes sooner.
- Get your jars out of the oven whilst nice and hot and start pouring the jam up to the neck (where the lid twists). Holding the jar with a tea towel, tighten the lids on the jars, this is very important as the steam will create a strong bond and the jam will last until next autumn or longer.
- Cover up with a few towels or a fleece like me to allow that jam to cool down slowly, after at least 12 hr you are read to label and store it. of course don't forget to save some on the side to be eaten on the day, as you will feel like you deserve it after all work! I made pancakes, all can say is yum yum!
ROSEHIP CORDIAL
The perfect pick-me-up for colds and flu, simply dilute with hot water and honey. Or add water, fizzy water or lemonade for a refreshing drink
Provided by Good Food team
Categories Supper
Time 1h30m
Yield Makes about 1 litre
Number Of Ingredients 2
Steps:
- Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
- Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
- Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber
RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
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