Seen from rosehips

1 serving


Cook ripe, clean rose hips until semi-ready in 300-400 g of water and roll back to a clean sieve. It is necessary to make sure that the grains do not crush, because small villi will spoil the sight. Weigh the wiped puree-like mass, mix with sugar, put on fire and, stirring continuously, boil for 25-30 minutes. Put the mass in hot clean jars and leave until the next day. Then close the cans tightly and put in a cool dark place. This amount of rosehips and sugar will yield approximately 1400 g of jam.