Rose Hip Jam is a traditional British recipe for a classic hedgerow jam made with rose hips. The full recipe is presented here and I hope you enjoy this classic British version of: Rose Hip Jam.
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This is a very old recipe for a classic hedgerow jam or preserve. Indeed, versions of this recipe are known from the early 1700s.
Ingredients:
450g rose hips and/or rugosa rose hips (weighed after de-seeding and chopping)
250ml water
100g sugar per 100g pulp
Method:
Combine the rose hips and water in a pan. Bring to a boil then reduce to a simmer, cover and cook for about 20 minutes (or until the rose hips are very soft). Press the mixture through a sieve to purée (and to remove any stray seeds) then allow the pulp to cool and weigh.
Add the pulp to a pan along with 100g sugar for every 100g pulp. Bring to a simmer and continue cooking until the mixture thickens to a jam-like consistency. Bring to a boil then boil rapidly, stirring all the while for about 10 minutes Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 110°C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
