Rosehip Jam By Sam Gatsby

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INGREDIENTS

1kg rose hip, cleaned
3 cups water
½ lemon
750g sugar

Rosehip Jam By Sam Gatsby

METHOD

In a large pot, add the rose hip buds and the water and bring to the boil.

Cover and simmer for 45 minutes or until the buds are broken down and the consistency is that of a soft puree.

Using a strainer or vegetable mill, strain the mixture to separate the pulp and the seeds. Discard the seeds. Weigh the pulp and add to a pot with sugar of the same weight. Add lemon juice and bring to the boil.

The consistency of the jam will be determined by the boiling time – the longer it boils, the thicker the jam. Once sticky and thick, pour the jam into sterilised jars and seal.

This incredibly sweet and healthy jam is beautiful as a sweet drizzling on toast, bread, cake, scones, desserts, anything really! Enjoy right away or keep in jars at room temp for up to two years.

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VIVE Cooking School is for passionate home cooks of all ages looking for a deeper connection with how they shop, source, prepare and share food. Learn more about us.

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Jean-Luc Tan
Jean-Luc, founder of VIVE Cooking School, managed to quit coffee in Oct 2019. He likes to think he is a healthy eater, but truth be told: he can't resist Maccas Apple Pie and anything that is deep fried!
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