What are the benefits of rosehip jam? Step by step recipes. Rosehip jam: recipes Rosehip jam for the winter

Rosehip is loved by many for its beneficial properties, original aftertaste and ease of preparing delicacies based on it. The berry has a preventive effect against kidney diseases, strengthens the immune system during colds, accelerates blood circulation, and promotes the full functioning of the pancreas. Rosehip jam raises morale, fights insomnia and puts the psycho-emotional background in order.

Features of making rosehip jam

1. Choose the right raw materials for cooking delicacies. Use large berries or sea hips. From the listed types, inedible fragments (bones, crown, villi, etc.) are removed faster and easier.
2. To extract the seeds, cut each berry into 2 sections. Scoop out the core with a spoon or small knife. If you want to leave the fruit whole, use the rounded part of the hairpin.
3. After removing the seeds, fibers will remain in the cavity of the berries, with which jam should not be made. Rinse the rose hips thoroughly, place them on towels and leave to dry.
4. Small fruits contain a much larger chemical composition than large specimens. It’s worth taking a closer look at the recipe for rosehip jam with seeds. This way you will create a truly valuable drug.
5. In the process of a sharp temperature change and intense boiling, the rosehip may shrink. To avoid this outcome, carry out heat treatment at low power in several stages (cooking and cooling).
6. If the jam is made from rosehip inflorescences (petals), the raw material must be doused with boiling water in advance. In the case of fruits, pre-blanch: cook the berries for 3 minutes, then cool under the tap.

Rosehip jam using classical technology

• granulated sugar - 1 kg.
• large rose hips - 1 kg.
• table water - 1 l.

1. Place all the rose hips in the sink and begin sorting in water. At the same time, rinse and sort the fruits, putting aside only healthy and large specimens.
2. After preparation, cut the fruits into equal parts, remove the fleecy center along with the seeds. Heat table water (amount according to recipe) until bubbling begins, send the fruits inside.
3. Blanch for 3 minutes, then cool the berries. Filter the liquid obtained after short-term cooking and pour into a saucepan. A delicacy will be prepared on its basis.
4. Add granulated sugar and stir at the same time. After boiling, reduce the power to minimum, simmer the contents until all particles dissolve. When the syrup becomes homogeneous, add rose hips.
5. Cook it for another 5 minutes over low heat. After this, put the pan aside and wait 7 hours. The specified interval is allotted for cooling and uniform impregnation with the sweet base.
6. Next, put the container on the fire again, simmer until thick (about 12-20 minutes). After this, sterilize the container, dry it, and pour out the treat. Seal and cool upside down.

Small rosehip jam with seeds

• water - 0.2 l.
• granulated sugar - 550 gr.
• rosehip - 780-800 gr.

1. Place small rosehips in a sink or bowl of water and cut off the stems. Remove all extraneous debris and dry the raw materials on towels.
2. Mix the water according to the recipe with granulated sugar. Place on the stove and heat at low power. Continue simmering until the grains dissolve.
3. Pour sorted rose hips into the sweet base and cook the delicacy until a thick consistency is obtained. Remove foam in a timely manner, it spoils the aesthetic appearance and taste of the treat.
4. After heating evenly, pack the jam into sterile jars and cover with a tin. Cool at room temperature, wrapped in an old sweatshirt. Take it to the cold.

Sea rose jam

• beet sugar - 750 gr.
• sea ​​rose - 0.8 kg.
• filtered water - 0.2 l.

1. Select fruits, leaving only dense and healthy specimens. After rinsing and drying, cut the berry. Remove the seeds with the fleecy part and wash the raw materials again.
2. Select a thick-bottomed saucepan for cooking, mix rose hips with sugar and water in it. Stir and heat the mixture for 3-5 minutes until it becomes transparent.
3. Remove the berries and continue cooking the sweet base. The sugar granules should melt. After reaching the desired consistency, add the rose hips back and leave for 10 hours.
4. Strain the sweet mass, bring to a boil and pour it over the fruits. Leave at room temperature for 6 hours. Reheat the contents without removing the rose hips.
5. Heat treatment lasts a quarter of an hour. Don't forget to get rid of the foam. Sterilize containers and pack hot jam into them. Cool and cover with nylon.

• water - 380 ml.
• rose hips (petals) - 230 gr.
• lemon - 80 gr.
• granulated sugar - 550 gr.

1. Sort the petals, leaving only bright specimens. Eliminate all wilting and dry ones. Rinse healthy inflorescences by placing them on a strainer. Pour boiling water over it and dry.
2. Select a heat-resistant container for cooking the treat, and place the prepared raw materials into it. Squeeze lemon juice here, add sugar and boiling water in the amount according to the recipe.
3. Mix the mixture with a spatula and leave in a cool place for 5 hours. Every 40 minutes, press down the mass with a pestle, kneading it. Next, drain the resulting liquid, boil it, and add it to the rose hips again.
4. Infuse the contents for 3 hours. Then place the bowl of treats on the stove and simmer for 8 minutes. Turn off the heat, wait 8 hours. During this time, the syrup will soak the petals.
5. Repeat the heat treatment, boiling the mass for a third of an hour. The jam should become thick. When this consistency is reached, immediately pour and seal the treat.

Rosehip jam with sea buckthorn and honey

• clean water - 0.1 l.
• sea ​​buckthorn - 0.5 kg.
• honey - 1.1 kg.
• rose hips (peeled from cores) - 850 gr.

1. Prepare the rose hips in advance, excluding the seeds and fibers. Rinse the fruits and dry on towels. Free the sea buckthorn from the tails by cutting off the stems with nail clippers. Rinse the berries and pour boiling water over them.
2. To remove seeds from sea buckthorn, wipe the fruits with a sieve. Mix with rose hips, add honey and water. Heat the mixture until it boils, stirring constantly. After 20 minutes, turn off the burner.
3. Leave the treat at room temperature for 4 hours. Repeat the thermal treatment, reducing the simmering time to a quarter of an hour. Immediately pour, cover with a tin and turn over.

Rose hip jam with apple

• granulated sugar - 950 gr.
• table water - 0.5 l.
• sweet and sour apple - 0.6 kg.
• rose hips (pre-peeled) - 1 kg.

1. For jam, rose hips are used, peeled from leaves, core, stalks and crown. After all manipulations, the berries are rinsed and dried.
2. While the water is draining from the rose hips, wash the apples. Do not remove the skin, cut out only the seed part. Chop into cubes or orange slices.
3. If the rosehip is large-fruited, cut it in any order. Cook the syrup from granulated sugar and water in advance, bring to transparency and homogeneity.
4. Add rose hips to the sweet base and simmer for 7 minutes. After this period, add the apples and continue to simmer for 20 minutes. Then immediately package the treat and cover it with a tin.

Rosehip jam: recipe for a slow cooker

• orange - 450 gr.
• granulated sugar - 0.5 kg.
• rose hips - 0.85 kg.

1. First, remove all debris, stalks, and leaves. Clean the rose hips, removing the middle with fibers and seeds. Rinse the berries and let them dry.
2. Place the raw materials in the multicooker bowl and sprinkle with granulated sugar. Wash the citrus fruits, rub the peel with baking soda to remove plaque. Remove the seeds and blend the pulp into the porridge in a blender.
3. Combine orange with rosehip and mix. Wait about 1.5 hours, then turn on the multicooker for the “Stew” function for 1 hour 20 minutes.
4. When the program comes to the end, mash the contents of the bowl with a kitchen pestle. Simmer the mass in the same mode for another quarter of an hour. Bottling and capping immediately.

Rosehip jam with lemon

• water - 0.25 l.
• lemon (large) - 2 pcs.
• granulated sugar - 680 gr.
• rose hips - 800 gr.

1. Clean and rinse the rose hips. Let it dry, then place in boiling water as per recipe for 8 minutes. During this period, rinse the lemons and remove the peel. Do not touch the white layer of the zest, it adds bitterness.
2. Chop the peel into strips and the pulp into cubes. Send the ingredients to the rose hips and water. Place the blender in the bowl with the contents and blend until smooth.
3. Sprinkle the mixture with granulated sugar, turn on the heat and heat. After boiling, simmer the mixture for a quarter of an hour, stir the mixture and do not leave the stove. Foam will form quickly, get rid of it.
4. After simmering, cool the treat and bring it to a boil again. While boiling, pour into warm, sterilized containers. Cover with tin using a key.

Rosehip jam with cranberries

• granulated sugar - 1.3 kg.
• cranberries - 0.35 kg.
• large-fruited rosehip - 0.8 kg.
• filtered water - 0.7 l.

1. Sort the rose hips, selecting all the large fruits. Do the same with cranberries. Eliminate all rotten specimens, rinse the raw materials under the tap. Leave on towels to dry.
2. Cut out the middle of the rosehip with lint and seeds, rinse again. Pour water into a saucepan, heat to 70 degrees. Add sugar. Stir until the sand melts.
3. The mass should become homogeneous. Pour rose hips and cranberries into the sweet base and continue boiling. When the fruits sink to the bottom, turn off the burner.
4. Catch the cranberries and rose hips with a slotted spoon and place in a sterile container. Boil the syrup again, pass it through 4 layers of gauze. After filtering, pour the mixture over the berries and roll up.
5. You can first cool the contents, then cut out circles from parchment, cover the neck of the container and tighten them with a tourniquet. In this case, the treat should be stored in the refrigerator.

Before the main manipulations, the rosehip must be prepared. Be sure to wash the raw materials, cut out the seeds and lint, then rinse again. The remaining components are processed in approximately the same way. Take a closer look at popular recipes with the addition of citrus fruits, apples, cranberries, and sea buckthorn.

Video: rosehip jam

This material is about how to properly make rosehip jam for the winter. The resulting preparation will not only be a tasty treat that is appropriate to serve with tea, but will also strengthen the immune system and help cope with colds and many other ailments.

How to make rosehip jam for the winter?

Ingredients:

• rose hips (already peeled) – 5 cups;
• granulated sugar – 2.5 cups;
• purified water – 125 ml.

Preparation

The most labor-intensive stage in the entire process of making rosehip jam is cleaning the fruit. So let’s be patient and get started. We initially cut off the tails and stalks, cut the rose hips in half lengthwise and clean out all the seeds. Now the resulting blanks must be thoroughly rinsed in several waters and again under running water, while washing away all the fluff.

Mix the prepared rosehip with granulated sugar and water, put it on the fire, let it boil with continuous stirring, and boil for five minutes. We leave the delicacy to cool and infuse for seven hours, and then repeat the procedure two more times. Finally, we pack the healthy and tasty delicacy into sterile, dry containers, seal them hermetically and place them under a “fur coat” for gradual, slow cooling.

The most convenient way to make seedless jam is from sea rose hips. Its berries are larger and more fleshy, which greatly simplifies their preliminary preparation and cleaning. In addition, sea rose has a richer taste and aroma, which significantly improves the quality of the finished delicacy.

Rosehip jam with seeds

Ingredients:

• rose hips with seeds – 1.2 kg;
• granulated sugar – 700 g;
• purified water – 260 ml;
• lemon juice – 20-40 ml.

Preparation

If the rose hips intended for making jam are small and there is absolutely no desire to waste time extracting the seeds, you can make a preparation from whole fruits. In this case, wash them, remove the stems and tails, pour hot syrup made from water and granulated sugar, and leave to cool and infuse for seven hours. After this, let the workpiece boil, boil for five minutes and leave this time for twelve hours. After a while, put the container of jam back on the stove burner, add lemon juice to taste and boil the delicacy until it reaches the desired consistency.

Pour hot rosehip jam with seeds into sterilized jars, seal them tightly and turn them upside down until they cool completely, wrapping the containers with an additional warm blanket.

Rose hip jam with honey and sea buckthorn

Ingredients:

• rosehip (seedless) – 820 g;
• – 480 g;
• purified water – 90 ml;
• – 1.2 kg.

Preparation

Rosehip jam with the addition of sea buckthorn and honey is incredibly useful. In this case, it is still better to remove the seeds from the rose hips, and then rinse the halves thoroughly, washing off all the fluff. You can use whole sea buckthorn by simply washing the berries and scalding them with boiling water, or grind it in a blender and additionally grind it through a strainer, getting rid of the seeds.

Now mix the prepared rose hips, sea buckthorn and honey in a saucepan, pour in a little water and put the preparation on the stove. Let the contents boil with continuous stirring, then boil it for about fifteen minutes. Immediately pack the finished jam hot into a sterile container. We seal the containers hermetically with sterile lids, turn them upside down and wrap them thoroughly for additional sterilization until they cool completely.

Rosehip jam is a tasty and healthy preparation for the winter. Its vitamin composition will help protect the human body during viral epidemics. Rose hips contain a large amount of vitamin C, which boosts immunity and improves its resistance to viral and bacterial agents. A delicacy made from such berries increases the overall tone of the body, improves the condition of the cardiovascular system, and helps the functioning of the kidneys and gall bladder. The exquisite taste of the dessert and its tart aroma will please every family member. Golden-transparent jam will decorate the holiday table and become a unique addition to baked goods and cottage cheese dishes.

Rosehip jam is most often prepared according to the classic recipe, which includes a minimum of ingredients. To prepare it you need the following products:

1. 1 kg of berries,
2. 1 kg sugar,
3. 1 liter of water.

Preparation:

• Prepare the berries: wash, cut into halves, remove the seeds, and place in cool water.
• Water is poured into a pan, heated (do not bring to a boil),
• Place the berries for a few minutes. The broth is poured into another container, sugar is added, and the syrup is boiled.
• Add steamed fruits, boil for 3 minutes, cool, leave for 6 hours.
• Place on the stove, wait for it to boil, cook for 18 minutes.
• Sterilize the jars, lay out the jam, and seal with lids.

The product is ready for consumption immediately after cooling.

Important! To make the dessert transparent, you need to remove the foam.

Five minutes

Five-minute jam preserves all useful substances and vitamins as much as possible. For it we will need:

1. 8 cups rose hips,
2. 800 g granulated sugar,
3. 1 glass of water.

Cooking steps:

• The rose hips are washed, cut, the core is removed, and dried.
• Place in a saucepan, add sugar, wait for it to boil, cook for 5 minutes.
• Cool.
• Repeat this procedure 3 times.
• Packed in sterilized jars, roll up the lids.

With bones

The recipe for rosehip jam with seeds saves time. The fruits retain all nutrients and vitamins. It will require the following ingredients:

1. 1 tbsp. water,
2. 0.5 kg sugar,
3. 800 g rosehip berries.

Stages of making dessert:

• The fruits are washed, the stalks are cut off, selected, and dried.
• Water is poured into a container, granulated sugar is added, and syrup is prepared over low heat.
• Add the berry mixture and cook to the desired consistency.
• Pour the mixture into jars (pre-sterilized). Roll up the lids.

Transparent fruits give the jam an attractive appearance.

With apple

Apples will add usefulness to the rosehip delicacy. They contain a lot of iron. The flavors of the products combine perfectly with each other, forming an original dessert.

It requires:

1. 1 kg sugar,
2. 1/2 liter of water,
3. 1/2 kg apples,
4. 1 kg rose hips.

Preparation:

• The fruits are prepared, washed and dried. Remove the core from them. Apples are cut into slices.
• Prepare sugar syrup by stirring it constantly.
• Add berries to it for 7 minutes. (at the boiling stage), place the apples for 20 minutes.
• Packaged in sterilized jars. Screw on the lids.

The dessert is used as a filling for pies and buns.

With lemon

Lemon increases the usefulness of jam. To make it we will need:

1. 1 tbsp water,
2. 2 lemons,
3. 700 g sugar,
4. 800 g rose hips.

Preparation:

• Prepare the fruits: wash, cut, remove the core.
• Remove the zest from the lemon and separate the pulp.

Important! The white layer from the lemon must be removed. It will add bitterness to the dish.

• The berries are placed in boiling water for 8 minutes.
• Place lemon, sugar and steamed berries in a container. Grind with a blender.
• Add the mixture to the pan, boil it for 25 minutes, and cool.
• Pour it into jars that have been sterilized in advance.

The jam is served cold.

With cranberries

Cranberry is a healthy berry that is used as a cold remedy. It adds sourness to the dessert. To prepare this delicacy you will need the following products:

1. 1.3 kg granulated sugar,
2. 350 g cranberries,
3. 800 g rose hips,
4. 0.7 ml water.

Preparation:

• The fruits are washed, dried, and selected. The core is removed from the rosehip.
• Pour granulated sugar into the pan and dilute it with water.
• Place the mixture on the fire and prepare the syrup.
• Add the fruits and cook until they sink to the bottom of the container.
• Remove from heat and place the berries in sterilized jars.
• The syrup is filtered through a sieve and brought to a boil.
• Pour berries into jars. Seal the lids.

The dessert turns out transparent and is used as a decoration for confectionery products.

From leaves

To make jam from rosehip leaves, you need the following products:

1. 200 g leaves,
2. 1/2 kg sugar,
3. 350 ml water,
4. 1 lemon.

Manufacturing stages:

• Prepare the petals: remove them from the flower, select them, wash them, and divide them into 2 parts.
• Boil 30 ml of water, add half the petals and 100 g of granulated sugar and lemon juice. Waiting for it to boil. Cool.
• Repeat this procedure with the second part of the petals. Place the workpiece in the cold for 4 hours.
• Prepare syrup from the remaining ingredients, add it to the mixture, bring to a boil, and cook for 6 minutes. Cool.
• Place on fire and bring to a boil. Cook for 20 minutes.
• Place the jam in sterilized jars and seal with lids.

The delicacy is ready after it has cooled completely.

From the sea

Sea rose contains many vitamins and microelements. Its size is much larger than regular fruits. To prepare sea rose jam, you need the following ingredients:

1. 1 kg of fruits,
2. 1 kg sugar,
3. 300 ml water.

Manufacturing stages:

• The fruits are prepared: washed, cut, cored, and dried.
• Place sugar and water in a saucepan, place on the stove, and prepare the syrup for 2 minutes.
• Add fruits, bring to a boil, cool for 12 hours.
• The syrup is separated, waited for it to boil, and poured back into the berries. Leave for 6 hours.
• Place on the stove and boil again.
• Sterilize the jars, lay out the jam, roll up the lids

The benefits and harms of rose hips

Rosehip has many beneficial properties:

1. Increases immune defense due to large amounts of vitamin C. The product is used as a prevention of viral diseases.
2. Makes the walls of blood vessels elastic, improves the condition of the hematopoietic system.
3. Helps lower cholesterol and prevents the formation of plaques in blood vessels.
4. It has a diuretic effect, which helps it cope with diseases of the genitourinary system.
5. Removes excess bile in diseases of the gastrointestinal tract: biliary dyskinesia, bending of the gallbladder, liver pathologies).

The vitamin composition of the product (B, P, E, K, C) helps keep the body in good shape, reduces fatigue, and improves sleep.

Despite such a number of useful qualities, rose hips have the following contraindications:

1. peptic ulcer of the stomach and duodenum,
2. gastritis with increased gastric acidity (in the acute phase),
3. infective endocarditis (inflammation of the heart lining).

Before using rose hips for these diseases, you should consult a physician.

Rosehip has a unique vitamin and mineral composition, which determines its use not only for culinary, but also for medicinal purposes. Rosehip jam can reveal almost all the flavor and beneficial properties of the berries. There are many ways to cook this delicacy; all recipes can be divided into two groups: making jam with and without seeds.

Rosehip jam: beneficial properties

Rosehip is the leading berry in terms of ascorbic acid content, which helps strengthen the immune system. This property of the delicacy is especially necessary in winter, as it can protect the body from viruses.

Rosehip jam also has the following properties:

• increases the level of performance;
• fights fatigue;
• invigorates the body;
• restores after suffering stress or physical activity.

Also, rosehip delicacy can improve a person’s well-being in case of circulatory disorders, kidney pathologies, infectious diseases, fluid accumulation in the body, pancreatic dysfunction, colds and flu. A rosehip delicacy will help overcome bronchitis, sore throat, stomatitis, cardiovascular pathologies, normalize blood pressure, and lower blood cholesterol levels.

Rose hip jam (video)

Rosehip jam: a classic recipe for preparing for the winter

During the preparation process you will need:

• 1.2 kilos of rose hips;
• 1.2 kilos of sugar;
• 1.2 liter of water.

How to cook:

1. The rosehip is washed, sorted, cut and cleared of seeds.
2. The berries are transferred to a container with water and blanched for 3 minutes. The resulting broth is poured into another container, mixed with granulated sugar and sent to the burner. After all the sugar granules have dissolved, the berries are poured into the syrup.
3. The mass is left on the burner until it boils and cooks for 3 minutes. The pan is removed from the burner and cooled for 7 hours.
4. The container is returned to the burner, the mixture is boiled to the desired thickness. This usually takes 12-18 minutes.
5. The freshly boiling delicacy is placed in sterilized jars, sealed, placed on the lid and cooled in a warm blanket.

The jam prepared according to the presented recipe has a mild taste due to the absence of seeds and a dense texture of the berries due to their short heat treatment.

Method for making rosehip jam with seeds

This recipe for making jam will be the best option when using small berries, since it is quite difficult to remove the seeds from them.

During the preparation process you need:

• 1.2 kilos of rose hips;
• 700 grams of sugar;
• 260 milliliters of water;
• 30 milliliters of lemon juice.

The delicacy with seeds is cooked using the following technology:

1. The berries are washed, cleaned of stalks and seeds.
2. Sugar is dissolved in water, the liquid is put on fire and brought to a boil.
3. The washed berries are poured with hot syrup and infused for 7 hours.
4. The container is placed on the burner, and its contents are brought to a boil, cooked for 5 minutes, removed from the heat and left for 12 hours.
5. The pan is placed back on the stove, the delicacy is brought to a boil, mixed with lemon juice and boiled to the desired thickness.
6. The jam is immediately laid out in sterilized containers (optimal volume 0.5 or 1 liter), sealed, turned over, wrapped in a blanket and left to cool completely.

Lemon juice added to the treat will restore the natural bright color of the berries.

How to make rosehip jam

Rosehip jam is a great addition to pancakes and is also often used as a filling for baked goods. This is due to the fact that the delicate and soft texture of the sweetness allows the mass to be distributed in an even layer over the baked goods.

Jam is prepared from the following ingredients:

• 600 grams of rose hips;
• 200 grams of sugar;
• 1 glass of water.

How the workpiece is made:

1. The berries are sorted, cleaned of stalks and seeds.
2. The rose hips are transferred to an enamel pan, filled with water so that it covers the fruit, and cooked until the liquid boils.
3. The mass is filtered, the berries are rubbed through a sieve.
4. Add sugar to the puree and add a glass of water. The mixture is placed on the fire and cooked for half an hour over low heat.
5. The finished hot jam is distributed into sterilized containers and sealed.

You can determine the readiness of the jam during the cooking process by scooping up a small amount of the mixture with a spoon and placing it on a saucer. When the treat has cooled, it should not drip when you turn the saucer over.

Five minutes of rose hips

This preparation will be an excellent preventive measure during the period of flu and colds due to the preservation of a large amount of vitamin C in its composition.

Ingredients:

• 1 kilo of rose hips;
• 100 milliliters of water;
• 1 kilo sugar.

How to cook:

1. The rose hips are washed, cleared of lint and seeds, and transferred to a container with water.
2. The berries need to be sprinkled with sugar and filled with 100 milliliters of water. The mixture is stirred, put on the fire and boils for another 5 minutes.
3. The delicacy is removed from the burner, covered with a lid and infused for 10 hours.
4. Then the cooking procedure is repeated twice.
5. After the third cooking, the finished hot delicacy is transferred to sterilized jars, sealed and cooled at room temperature.

The product must be stored in a cool, dark place, such as a basement, refrigerator or cellar.

Rosehip jam with oranges: how to cook in a slow cooker

You can prepare rosehip jam in a slow cooker, and you can use both fresh and dried fruits for cooking. During the preparation process you will need:

• 800 grams of rose hips;
• 2 cups sugar;
• 2 cups orange pulp (along with zest);
• 300 milliliters of water.

How to cook a delicacy for the winter:

1. The berries are washed, cleaned of lint and seeds, and placed in a multicooker bowl.
2. Rose hips are sprinkled with sugar.
3. The orange is washed, cut into several parts, peeled and crushed in a blender along with the zest.
4. Orange puree is added to the multicooker bowl. Water is poured into the mixture and everything is mixed.
5. The device is activated in extinguishing mode, and its timer is set to 1.5 hours.
6. An hour after the start of cooking, the mass should be mashed with a masher and sent back to cook.
7. Hot jam is distributed into sterilized containers, sealed with a lid, wrapped in a warm blanket and infused for 2 days until completely cooled.

The orange will add a slight sourness to the jam, and its zest will add piquancy.

Rosehip jam with seeds (video)

The presented methods for preparing rosehip jam allow you to quickly and tasty prepare a healthy delicacy. It is worth considering that the most useful jam is made from small berries, but they are more difficult to peel. In this case, the delicacy can be cooked from whole washed berries; due to the heat treatment of the seeds, such jam acquires an unobtrusive bitterness.

Today we will prepare an incredibly tasty, medicinal, vitamin-rich and healthy rosehip jam for the winter.

I can imagine your surprise, because we are used to making ordinary tea from its fruits, but very few people probably know how to make rosehip jam.

Therefore, let's correct this omission and learn how to prepare a delicious and healing dessert that is good for vitamin deficiency, colds, and loss of strength.

Health benefits of rose hips

The ancient Slavs considered the wild rose or wild rose a symbol of youth, health, beauty and love. Even in the modern world, many peoples consider this wonderful plant sacred because of its healing qualities.

Our caring grandmothers brewed delicious, aromatic tea from rose hips and served it to the whole family on cold winter evenings. The plant begins to flower in May, and the fruits ripen by September or October.

Let's dwell a little on the benefits of rose hips for human health.

• Rose hips contain trace elements: copper, potassium, selenium, zinc, vitamins B, PP, E, K, and also a lot of vitamin C. It is twice as much as in black currants, and three times as much as in lemon. Therefore, it is recommended to use it for vitamin deficiency, especially in autumn, winter and early spring;
• Rosehip has good anti-inflammatory properties, helps strengthen a weakened body and immunity;
• Restores strength after serious illnesses and operations;
• Rose hips are used for anemia and its various types;
• The healing plant will lower blood pressure, strengthen the walls of blood vessels and the heart;
• Reduces dangerous levels of cholesterol in the blood and cleanses the body of harmful toxins;
• Rosehip helps with liver diseases, gallstones and kidney failure;
• It is a choleretic agent, normalizes the functioning of the digestive system and improves appetite;
• Recommended for diseases of the urinary system, it has a good diuretic effect.

Rose hips are contraindicated for the following diseases:

• Gastric and duodenal ulcers;
• Gastritis with high acidity;
• Tendency to thrombosis, thrombophlebitis;
• Disease of the lining of the heart - endocarditis.

It is important to remember that after drinking rose hip decoction or tea, be sure to rinse your mouth with warm water to prevent tooth enamel from being destroyed.

How to collect and dry rose hips?

The best place to collect rose hips is a forest or country house; try to avoid collecting fruits near highways and roads. The collection time began in September - October, before the onset of the first frost, even small frosts will destroy all the beneficial properties of the fruit.

It is best to dry rose hips on clean paper in the shade; you can also use an oven or dryer for this purpose at a temperature of 90 degrees. Be sure to ensure that the fruits do not burn. The finished dried berries will be yellow or reddish-brown in color, hard and wrinkled.

How to store rose hips?

Store it in closed tin or glass jars; canvas bags are suitable for this purpose. Dried rose hips can be stored for up to two years.

How to brew rose hips?

A healing, aromatic decoction or infusion of rose hips is an excellent remedy for strengthening the immune system for colds, bronchial diseases, ARVI, influenza, improves blood circulation in the vessels of the brain, helps with inflammatory processes of the liver and chronic hepatitis. The decoction is recommended for expectant mothers and children to drink.

Rosehip infusion in a thermos

Grind the rose hips in a mortar or coffee grinder (but not to dust). Take the crushed fruits and pour boiling water in a thermos. Proportions: one tablespoon of rose hips per glass of water. Let it sit for 12 hours.

Strain the finished infusion. You should drink half a glass two or three times a day.

You can add a little lemon or cranberry to the infusion. After cooling a little, you can add a teaspoon of natural honey.

Rose hip decoction

We take all proportions as in the first recipe. Pour the crushed rose hips with water and bring to a boil. Boil over low heat for 10 minutes. Remove from the stove, leave for two hours, strain. Drink the decoction as in the first recipe.

Rosehip jam for the winter

You can make a vitamin dessert from fresh fruits, which is good for colds and vitamin deficiencies. Now I will tell you how to make rosehip jam.

Ingredients for cooking:

Peeled rose hips and sugar, the proportions are 2: 1. For two glasses of peeled fruits, take one glass of sugar.

We increase the indicated amount of ingredients depending on how much jam you want to get.

Preparing rose hips:

1. First we need to clean the rose hips. To do this, wash and dry the fruit, and then cut off the tail, tear off the stalk, cut the berry in half and remove the seeds with a small spoon. From one kilogram of collected rose hips, we will get half a kilo of peeled berries.
2. We rinse the peeled rose hips well with water, preferably several times, to wash off all the fibers and seeds. We change the water to clean water every time. You can immerse it in a bowl of water in a colander, then remove it and let the water drain.
3. After washing, pour boiling water over the rose hips, put on the fire and boil for five minutes, then collect the berries in a colander and rinse again with cold water. This is necessary so that the skin becomes soft; if you immediately add sugar and water, the skin of the fruit will be hard.

Making jam:

Cook the rosehip jam in three batches of five minutes each, stir while cooking and skim off any foam that forms.

1. Sprinkle the prepared and peeled berries with sugar and add a little water. For 10 cups of peeled rose hips, take 1 cup of water. Stir and set to cook on the stove.
2. Bring to a boil, stir vigorously and skim off the foam. Cook for 5 minutes.
3. Then remove from the stove, cover with a lid and leave to infuse in the syrup for 7 hours, then boil again for 5 minutes, stirring.
4. Remove from heat, leave again for 7 hours, and then the final third stage of cooking for 5 minutes.
5. Place the finished jam into sterilized jars and cover with boiled, clean lids. Store in a cool and dark place in the basement, cellar or refrigerator.

Helpful Tips:

You can cook rosehip jam in one step, like regular jam; the cooking time in this case will be about 40 minutes. It will be ready when a drop of syrup that falls on the saucer does not spread.

If you store the jam at room temperature, then the amount of sugar should be doubled.

Rose hip marmalade

Ingredients:

• Fresh rose hips - 1 kilogram;
• Sugar - 600 grams.

Preparation:

1. Clean the berries as described above in the jam recipe.
2. Wash the peeled rose hips well several times with clean water, cook until soft and rub through a sieve.
3. Combine the mashed puree with sugar and cook over low heat, stirring constantly until the mass becomes thick.
4. Pour the finished rosehip marmalade into sterilized jars while hot and roll up with sterile lids. Store in the refrigerator.

Live rosehip marmalade

Another good recipe for preparing a healthy delicacy for the winter; in this version, all vitamins are preserved, since heat treatment is not used.

Ingredients:

• Fresh ripe rose hips - 1 kilogram;
• Sugar - 1.5 kilograms.

Preparation:

1. We grind the peeled and well-washed rose hips in a meat grinder.
2. Add sugar to the resulting puree and stir well until it is completely dissolved. Store the resulting live marmalade in tightly closed jars in the refrigerator.

Take one tablespoon per day, this is especially useful in winter and spring, when you get enough vitamins.

Rose hip syrup

The healthy rosehip syrup that you buy at the pharmacy can be prepared at home yourself.

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