Have you ever cooked rosehip jam without seeds? I share a recipe for a fragrant delicacy from wild, or sea, rosehip. Its fruits are much larger than small forest berries, which means it is easier to remove seeds. Try it, it's very tasty!
Ingredients
- Rosehip (marine) – 1 kg
- Sugar - 1 kg
- Water - 1 l
Step-by-step cooking recipe
Sort the rosehip, rinse, then cut into halves and extract the seeds. Rinse again under running water.
Put the prepared fruits in a saucepan, fill with water and bring to a boil over high heat. Then turn down the heat and boil over a minimum heat for another 20 minutes, not forgetting to remove the foam.
Put the fruits in a bowl, and pour sugar into the water where the rosehip was cooked. Cook the syrup, stirring constantly, until amber (about 10 minutes).
Put the rosehip fruits in the syrup, mix and boil everything together for another 5 minutes.
Pour the finished jam into pre-sterilized jars, roll up and cool in an inverted state. Store the sea rose jam at room temperature.
