How to make wild rosehip jam at home

Rosehip jam is rich in essential oils. The product contains ascorbic acid, so a delicious dessert can be used for medicinal purposes.

Benefits of rosehip jam

Rosehip flowers are a part of the plant saturated with useful elements. The finished jam contains:

• fatty and essential oils;
• anthocyanins;
• flavonoids;
• tannins;
• glycosides;
• organic acids;
• macro- and microelements (iron, phosphorus, calcium, sodium);
• vitamin C.

Jam from rosehip petals has the following useful properties:

• bactericidal;
• astringent;
• anti-inflammatory;
• antipyretic;
• firming;
• soothing.

Dessert has a beneficial effect on the human body:

• increases immunity;
• helps to cope with neurasthenia and colds;
• improves the functioning of the intestines and pancreas;
• removes bad cholesterol;
• lowers blood pressure.

Rosehip jam is useful for ischemia, after strokes

With caution, dessert is used for individual intolerance and diabetes.

Selection and preparation of ingredients

You can make jam from the petals of any kind of wild rose. Cultivated and wild varieties are suitable for this purpose. They have the same set of useful elements. The color of the finished product depends on the color of the petals. The syrup from pink varieties will become rich burgundy, and from white varieties – dark yellow.

Flower picking tips:

1. Harvest raw materials during flowering.
2. This is best done in the morning, after the dew has evaporated. At this time, the aroma is most pronounced.
3. Flowers are taken from bushes growing in an ecologically clean area.
4. During the collection, the petals are carefully torn off without touching the central part.

To make the jam fragrant, they take good quality raw materials without dry areas, so that there are no signs of mold or decay.

After transportation from the forest, the flowers are poured into a bowl, the petals are sorted out, poor-quality ones are thrown away, twigs and green fragments are removed from the receptacle.

Before washing the petals, measure the volume. Flowers are placed in a measuring cup, tightly packed, and the volume is measured. This parameter is important so that the finished jam does not turn out to be too liquid.

After measuring, the wild rose is carefully washed, not squeezed, not dried, but immediately processed into jam

How to cook wild rose petal jam at home

The cooking technology is simple and does not require much time. You can make jam from rosehip petals without heat treatment. This will preserve the nutrients.

Jam according to the classic recipe

Ingredients (volume is in measuring cup):

• flowers – 600 ml;
• water – 550 ml;
• sugar – 650 g;
• citric acid – 1 tsp.

Technology of preparation:

1. Mix water and sugar, put on the stove, make syrup.
2. The processed raw materials are placed in a bowl. Pour in boiling syrup. The workpiece will decrease in volume and lose color.
3. Leave the mass for 10 minutes. Then citric acid is added.
4. Pour into a saucepan. Boil jam from rosehip petals on a minimum heat for 30 minutes.

The composition in hot form is poured into sterilized jars. Close with lids.

If the dessert turned out to be too liquid, a gelling agent is added at the end of cooking, for example, agar-agar

Turkish jam

This recipe will require several ingredients:

• flowers – 100 g;
• citric acid – ½ tsp;
• sugar – 1,5–2 cups;
• water – 250 ml.

Technology:

1. The processed raw materials are placed in a bowl, add ¼ tsp. citric acid and 4 tsp. Sahara. Knead with hands until the crystals dissolve.
2. The mass is placed in a closed container. Put in the refrigerator for 2 days.
3. Water is poured into a small saucepan, rose hips are placed, boiled for 10 minutes.
4. Flowers are taken out with a slotted spoon, and sugar is poured into the liquid. Boil the syrup for 15 minutes.
5. The rosehip is returned to the pot. Boil 15 min. before the end, the remainder of citric acid is introduced.

When the mass has completely cooled, they are laid out in jars.

The jam is fragrant, thick, with a slight sourness in taste.

Jam from crushed rosehip flowers with lemon

To prepare a healthy treat, you need the following ingredients:

• flowers – 300 g;
• sugar – 650 g;
• lemon – 1 / 2 pcs .;
• water – 200 ml.

Recipe:

1. Remove the zest from the lemon, crush it, squeeze the juice.
2. Grind the petals in a blender until smooth. Add zest.
3. Put water and sugar in a saucepan for cooking, boil for 10 minutes.
4. A homogeneous mass of flowers and lemon juice are introduced into the syrup.
5. Cook at the lowest temperature for 20 minutes.

Packed in jars and rolled up.

The dessert is obtained with a floral-citrus aroma, dark pink color, uniform consistency

Without cooking

To preserve all the nutrients, you can prepare a dessert without heat treatment. According to the recipe, rosehip flower jam consists of the following ingredients:

• petals – 100 g;
• sugar – 2 glass;
• citric acid – ½ tsp.

Technology:

1. Raw materials are placed in a bowl. Citric acid is dissolved in 1 tbsp. l. water poured to the flowers.
2. Add sugar. The mass is stirred, left at room temperature for 8–10 hours, periodically stirred with a spoon so that the sugar dissolves.
3. Spread the workpiece in the mixer and interrupt until a homogeneous mass.

According to the recipe, 0,5 liters of dessert is obtained.

The jam is packed in a sterilized jar, closed with a nylon lid and put in the refrigerator.

Terms and conditions of storage

The shelf life of the finished product depends on the processing technology. Jam after heat treatment can be consumed throughout the year. Made without cooking – no more than two months, in this case, the dessert is stored in the refrigerator. If the workpiece after cooking is hermetically sealed in sterilized containers, then it can be kept in the basement or pantry. Storage requirements: low humidity, lack of sunlight, temperature from +4 to +8 0C.

Conclusion

Rosehip jam is prepared according to different recipes: with and without heat treatment, with the addition of lemon or citric acid. The finished product has a pleasant floral aroma. To make the jam thick, it needs to be boiled for a long time. Cooking time can be shortened by adding a natural thickener during cooking.

Rosehip petal jam reviews