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Fresh rose hip jam, strained until smooth

Simmer fresh rose hips, strain twice, and cook with sugar and lemon juice for a smooth jam. Makes 3–4 jars (250 ml each), processed in boiling water.

Slovak cuisine · Translated from Slovak ·

Fresh rose hip jam, strained until smoothSave on Pinterest

Recipe at a glance

Prep time
45 min
Cook time
55 min
Servings
3–4 jars (250 ml each)
Difficulty
Medium
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Rose hip jam is made from the fruit of wild roses, harvested in the fall, preferably after the first frosts, when they soften. Straining takes the most work: rose hip seeds are covered with tiny hairs that irritate the throat, so the puree is passed through a sieve twice. The reward is a thick, orange-red jam with a slightly tart flavor, perfect for pastries, pancakes, or roast meat.

The finished jam is poured into jars and briefly processed in a boiling water bath to keep until spring.

Ingredients

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Instructions

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  1. Clean the rose hips

    Harvest the rose hips after the first frosts, or put them in the freezer overnight to soften them so they cook faster. Wash them and use scissors to snip off the stems and dark flower remnants.

  2. Cook until soft

    30 min

    Put the rose hips in a pot, add 500 ml water, and cook, covered, for about 30 minutes, until easily mashed. If the water cooks off, add a little hot water.

  3. Strain twice

    Press the softened rose hips and their cooking water through a fine-mesh sieve. Pass the puree through a fine-mesh sieve again or through folded cheesecloth to remove any tiny hairs from the seeds, which can irritate the throat.

  4. Thicken with sugar

    15 min

    Weigh the puree, then add about 700 g sugar for every kilogram of puree, along with the lemon juice. Cook, stirring constantly, for 10–15 minutes, until the jam thickens—a drop placed on a cold plate should stop running after a moment.

  5. Fill and process the jars

    10 min

    Fill clean jars that have been sterilized in boiling water with the hot jam, leaving about 6 mm of headspace. Wipe the rims, close the jars with lids, and place them in a pot of boiling water that covers the lids by at least 2.5 cm. Process for 10 minutes after the water returns to a boil.

  6. Store

    Remove the jars, let them cool, and check that the lids have sealed. Store in a cool, dark place and refrigerate after opening.

Tip: Wear thin gloves when cleaning rose hips, as the hairs around the seeds can also make your skin itch. If the jam is too thick after cooling, cook it with the sugar for a few minutes less next time.

This recipe was translated from the Slovak original: Šípkový lekvár z čerstvých šípok bez semienok a chĺpkov

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