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For 2 glasses of 250 ml each
250 gr rosehips
3 oranges, one untreated
pulp of one vanilla pod
1 cinnamon stick
200 gr jam sugar 1:1
juice and zest of ½ organic lemon
Step 1
The first day:
Pick out mushy rosehips. Wash and dry the berries and put in a pot. Use disposable gloves and mash the berries with your hands.
Step 2
Finely grate the zest of the untreated orange, squeeze the juice from the other oranges and, if necessary, add a bit of water to have 350 ml liquid.
Step 3
Mix the juice with the zest, vanilla pulp, vanilla pod and cinnamon stick with the mashed rosehips. Cover the pot and leave in your fridge to rest.
Step 4
The next day:
Boil up, cover the pot and let it simmer for around 25 minutes at medium heat until the rosehips are soft. Sieve the berries – and make sure to extract the rosehip juice by squeezing the rosehips properly against the sieve.
Step 5
Pour the mass back into the pot, add jam sugar, lemon juice and zest and boil for another 5 minutes. If the jam is too liquid, boil a bit longer.
Step 6
Fill the jam in sterilized jars and close them immediately. You can keep the unopened jars for about a year in a dry and cool place.
