Rosehip jam with orange combines the floral, slightly tangy notes of rosehips with the bright, citrusy flavor of oranges, creating a unique and delightful preserve. Rosehips are packed with vitamin C and have a lovely, complex flavor that pairs beautifully with the zestiness of orange. Here's a straightforward recipe to make this aromatic jam:
Rosehip Jam with Orange
Ingredients:
- 2 cups rosehips, cleaned and stems removed
- 1 large orange, zested and juiced (about 1/2 cup juice)
- 1 lemon, juiced (about 1/4 cup juice)
- 1 1/2 cups water
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
-
Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
-
Prepare the Rosehips: Wash the rosehips thoroughly and remove any stems and seed hairs. You may want to cut them in half to make them easier to cook down.
-
Cook the Rosehips: In a large pot, combine the rosehips and water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the rosehips are soft and have released their flavor.
-
Strain the Mixture: Once the rosehips are soft, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl to remove the seeds and skins. You should have about 2 cups of rosehip liquid.
-
Add Citrus: Pour the rosehip liquid back into the pot. Add the orange zest, orange juice, and lemon juice. Bring to a boil.
-
Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
-
Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
-
Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
-
Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
-
Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
-
Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Tips:
- Rosehips: Fresh rosehips are best for this recipe, but you can also use dried rosehips if fresh are unavailable. Just soak them in water before cooking to rehydrate.
- Pectin: Ensure you use fruit pectin suitable for jams and follow the package instructions for best results.
- Orange Zest: The zest adds a lovely citrus aroma to the jam. Make sure to finely grate it to avoid large pieces in the final product.
This rosehip jam with orange is a delightful way to enjoy the unique flavor of rosehips and the brightness of citrus. It’s a wonderful spread for breakfast, a tasty addition to desserts, or a charming gift for friends and family.
