Rose Hip and Apple Jam
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Ingredients
- 500 g rose hips
- 200 g sugar
- 150 ml apple juice
- 300 g sour apples
- 1 untreated lemon (zest and juice)
- 1 cinnamon stick
- 200 g gelatin sugar
Instructions
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1.
Wash, clean, and halve the rose hips. Remove seeds with a melon baller or small spoon. Let the rose hips macerate overnight covered with sugar.
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2.
The next day, bring the rose hips, sugar, apple juice, and 150 ml water to a boil.
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3.
Simmer the rose hips for about 20 minutes, stirring occasionally. Peel, quarter, core, and chop the apples. Wash the lemon hot, peel the zest, and squeeze out the juice. Add the zest, juice, cinnamon stick, chopped apples, and gelatin sugar to the pot. Continue cooking for five more minutes. Remove the cinnamon stick.
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4.
Pour the jam immediately into sterilized jars while still hot, seal tightly. Place a damp cloth over the jar tops and let cool for about 15 minutes. Then invert the jars and allow them to cool further.
