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Gem of rosehips

Gem of rosehips


We bought ready-made rosehip paste, but I'll tell you below how to get it:

Wash the rosehips so that they have no fluff, then boil them until they soften well. After they have boiled, rub them with a sieve, keeping only the paste that is formed and what is left in the sieve we throw away. After that, pass them once more through a thick sieve, from which the actual rosehip paste results.

Put the pasta in a large pot over low heat and let it simmer until it starts to drop, at which point add the sugar. We take care to mix from time to time so that it does not bind and boil it to the desired consistency. At the end we get a fine jam, very fragrant and not very sweet.

Serve on bread, biscuits or pancakes.


Ingredient:

500 g of rosehips
500 g of sugar
250 ml of water

Clean the rosehips, wash them and then cut them in half. Remove the seeds and rinse them again.

Put the rosehips on the fire and pour the water until they are completely covered. Let it simmer for 50-60 minutes and then crush them with a fork to make a paste. Add the sugar and let it boil until you get the desired consistency. And rosehip jam it is ready to be served or put in jars!

Simplicity is always the key to a special recipe! That's why an easy recipe for rosehip jam offers you a pure dessert, not complicated at all, but still soft and sophisticated! A lot of qualities for a simple rosehip jam.


They are harvested rosehip ripe, but not the soft ones, because they have lost their properties.

The rosehips are washed well, in 2-3 waters, drain well and with the help of a knife with a sharp blade, their black heads are removed. This process is the most laborious and requires little patience, but it is worth the effort.

After cleaning, put the rosehips in a large pot and cover with cold water, which should cover the rosehip line with about two fingers.

Put the pot on medium heat, until the water starts to boil, then let it simmer for 50 minutes.

The rose hips are tested with a fork if they are passable and depending on this aspect they are boiled or not. Also, if water evaporates during cooking, it can be added.

Leave the boiled rosehips to temper, then pass them with a blender and pass through a thick sieve. Very useful for this process would be a machine to separate the seed tomatoes. If we do not have this, we pass the rosehips passed through a thick sieve, even twice to be finer.

If it is thick, dilute it with another cup of water, then add the sugar and lemon juice and simmer for an hour, over low to medium heat.

Rosehip jam is put hot & icircn sterilized jars. Seal the jars, with the lids provided, and keep in blankets until they cool.

This is really special rosehip paste, especially served for breakfast on slices of p & acircine spread with butter, along with a hot tea!


Gem de Macese

Gem de Macese
A lot of jams, jams , and preserves I put it this year and after 20 years I decided to try it too Rosehip jam. So to move on to mine, I prepared rosehip jam in my own way as I have described to you in the following. I hope it is to your taste and be sure to try it so you don't regret later that you didn't try rosehip jam. Browse the section Canned and Pickled Recipes for more jam or jam recipes.

Macese Gem Ingredient :

5 liters of pasta rosehip
1.5 kg of gelling sugar
2 lamai
2 vials of vanilla essence
1 teaspoon salicylic or preservative powder

Preparation of Rosehip Gem :

Pour into a saucepan paste of rosehip and let it boil for 40 minutes from the first boil, taking care to always stir so as not to get caught. Add the grated peel of the two lemons, the juice and the vanilla essences.

Add the sugar and let it boil together for 10 minutes. Take the pan aside, put the willow and put the jam in jars. Staple, turn the jars upside down for 5 minutes and then place the jars in dry dunst between the beds until the next day.

In order not to use preservative, we recommend that you sterilize the jars first and then proceed as in the recipe.


Cookies with rosehip jam

In a food processor, add flour, butter, sugar and egg yolk. Sprinkle with a tablespoon of water, then beat until a dough is formed.

Place the dough on a work surface and knead quickly, then wrap it in cling film and leave it in the fridge for 20 minutes (if the mixture is too sticky, add a little more flour).

Preheat the oven to 160 ° C.

Sprinkle flour on the work surface, then roll the dough with a rolling pin.

Using a round cookie cutter, cut 30 pieces.

Then use a heart-shaped cutter (much smaller than the round one) to cut 15 of the round cookies in the middle.

Place on a large tray (or two if needed) lined with baking paper.

Bake for 12 minutes, or until lightly browned, then let the cookies cool in the pan.

Spread about a teaspoon of rosehip jam on the round cookies.


Gem de Macese

Gem de Macese
A lot of jams, jams , and preserves I put it this year and after 20 years I decided to try it too Rosehip jam. So to move on to mine, I prepared rosehip jam in my own way as I have described to you in the following. I hope it is to your taste and be sure to try it so you don't regret later that you didn't try rosehip jam. Browse the section Canned and Pickled Recipes for more jam or jam recipes.

Macese Gem Ingredient :

5 liters of pasta rosehip
1.5 kg of gelling sugar
2 lamai
2 vials of vanilla essence
1 teaspoon salicylic or preservative powder

Preparation of Rosehip Gem :

Pour into a saucepan paste of rosehip and let it boil for 40 minutes from the first boil, taking care to always stir so as not to get caught. Add the grated peel of the two lemons, the juice and the vanilla essences.

Add the sugar and let it boil together for 10 minutes. Take the pan aside, put the willow and put the jam in jars. Staple, turn the jars upside down for 5 minutes and then place the jars in dry dunst between the beds until the next day.

In order not to use preservative, we recommend that you sterilize the jars first and then proceed as in the recipe.


Rosehip jam (rosehip paste) - with fantastic taste, specific aroma and creamy structure!

Rosehip jam (paste) is very useful. It is recommended for colds and viruses, to strengthen immunity, to increase productivity and for the well-being of the body.

The jam is also beneficial for poor blood circulation, in the complex therapy of kidney disease and as a remedy for diseases of the pancreas.

Besides all, rosehip jam is also very tasty. And in case you don't like the smell of rosehips, you can combine them with any other fruit or berry.

INGREDIENT:

METHOD OF PREPARATION:

1.Wash the rosehips very well and remove the stalks.

2.Put the fruit in an enameled saucepan and pour enough water to cover them with 3 cm.

3. Put the pan on the fire, bring to the boil and simmer until the fruits are soft. Don't forget to take the foam. If you use soft, well-ripened rosehips, then you can skip this step.

4. Pass the fruit with a wooden pestle, then transfer them to a sieve to drain all the liquid.

5. After that, pass the pulp once more through the sieve to remove the seeds and skin.

6. Get a homogeneous puree in which you pour the drained liquid earlier.

7. Add the sugar and boil the composition until it becomes dense.

8. Divide the jam into small jars and close them tightly.

From this amount of ingredients we obtained 3 small jars. The jam is very dense, with intense taste and silky consistency. If the children do not like the taste of rosehip, you can dilute the jam with a little warm water and thus get a delicious juice that the little ones will enjoy.


Gem de Macese

Gem de Macese
A lot of jams, jams , and preserves I put it this year and after 20 years I decided to try it too Rosehip jam. So to move on to mine, I prepared rosehip jam in my own way as I have described to you in the following. I hope it is to your taste and be sure to try it so you don't regret later that you didn't try rosehip jam. Browse the section Canned and Pickled Recipes for more jam or jam recipes.

Macese Gem Ingredient :

5 liters of pasta rosehip
1.5 kg of gelling sugar
2 lamai
2 vials of vanilla essence
1 teaspoon salicylic or preservative powder

Preparation of Rosehip Gem :

Pour into a saucepan paste of rosehip and let it boil for 40 minutes from the first boil, taking care to always stir so as not to get caught. Add the grated peel of the two lemons, the juice and the vanilla essences.

Add the sugar and let it boil together for 10 minutes. Take the pan aside, put the willow and put the jam in jars. Staple, turn the jars upside down for 5 minutes and then place the jars in dry dunst between the beds until the next day.

In order not to use preservative, we recommend that you sterilize the jars first and then proceed as in the recipe.


How to prepare the most delicious and fragrant rosehip jam. The end result and its properties are worth the effort!

This wonderful rosehip jam comes out so tasty, fine and aromatic that it is worth all the effort of preparation, and the benefits of consumption are multiple and unimaginable!

How to prepare the most delicious and fragrant rosehip jam

So wonderful, fine and fragrant, this wonderful rosehip jam comes out & icircnc & acirct is worth all the effort of preparation, and the benefits of consumption are many and unimaginable!

What we need for the rosehip jam recipe:

Rosehip jam recipe - Preparation

It washes Rosehip In several cold waters, then leave to hydrate in water to cover for 30 minutes. Drain, cut off the black heads and tails with kitchen scissors, then boil in water so that they are well covered.

He leaves Rosehip boil over medium to low heat until they are well penetrated and passable. Pass it through an blender or robot, then pass the resulting rosehip paste through a sieve to remove the seeds. A fine and very fragrant rosehip paste will result.

Meanwhile, a sugar syrup and 450-500 ml of water. Add the juice from a lemon and acircie. Boil the syrup until it becomes thick, then add rosehip paste which is quite thick, and the syrup will balance the texture of the jam. Boil the rosehip jam for about 10 minutes, during which time the jars and lids will be sterilized.

Rosehip jam pour hot jars into the jars and screw on the lids.

Jars with rosehip jam put in the oven with the fire on for 5-6 minutes, then leave it in the oven with the fire off, until the next day when it cools down.

If, however, we need an oven for other preparations, we cover the jars with rosehip jam in the blankets and leave them there until they cool.


Rosehip jam

When the rose hips have formed syrup, add the lemon juice.

Bring to the boil until the rosehips are well softened and bind the syrup.

Put hot in jars,

and the jars with lids are boiled for 30 minutes in water.

Remove the jars and turn them upside down.

Store in cool, well-ventilated places.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Ingredient:

500 g of rosehips
500 g of sugar
250 ml of water

Clean the rosehips, wash them and then cut them in half. Remove the seeds and rinse them again.

Put the rosehips on the fire and pour the water until they are completely covered. Let it simmer for 50-60 minutes and then crush them with a fork to make a paste. Add the sugar and let it boil until you get the desired consistency. And rosehip jam it is ready to be served or put in jars!

Simplicity is always the key to a special recipe! Therefore, an easy recipe for rosehip jam offers you a pure dessert, not complicated at all, but still soft and sophisticated! A lot of qualities for a simple rosehip jam.


Video: Traditional Ossetian Pie with Cheese and Rosehip Compote