Hagebuttenmarmelade

Ingredients

• 400 g rosehips
• 250 g gelatin sugar (ratio 1:1)
• 4 cloves
• 1 untreated lemon (zest and juice)

Instructions

1. 1.

   Wash, clean, halve the rosehips, remove seeds and let them soak in 150 ml water overnight. Then cook the rosehips in the soaking liquid, puree and strain through a fine sieve ("Flotte Lotte").

2. 2.

   Combine the rosehip pulp with lemon juice and zest, weigh it, and add an equal amount of gelatin sugar to a pot. Add the cloves, bring to a boil and simmer for about 10 minutes while stirring.

3. 3.

   Fill prepared jars immediately with the jam. Seal tightly and let sit on the lids for 15 minutes to cool. Then flip the jars over and allow them to cool completely.