Rosehip Marmalade with Orange Juice

Ingredients

• 1 kg rosehips
• 4 ripe oranges
• 700 g 3:1 gelatin sugar (according to fruit amount)
• 2 tsp orange zest

Instructions

1. 1.

   On the day before, wash, clean, halve the rosehips, scrape out the seeds with gloves and leave them in 500 ml water overnight.

2. 2.

   The next day cook the rosehips in the soaking water until soft, puree and strain through a fine sieve.

3. 3.

   Peel the oranges thoroughly with a sharp knife, removing the white pith. Cut fruit segments from the separating membranes and catch the released orange juice. Squeeze juice from the remaining orange parts.

4. 4.

   Combine the fruit pulp with the orange segments, juice and zest, weigh and add the appropriate amount of gelatin sugar (see package instructions) into a pot.

5. 5.

   Stir until boiling, then simmer for 5–10 minutes while bubbling. Immediately pour the marmalade into prepared jars, seal tightly, place lids on top to cool for 10 min, flip over and let rest.