#### Rose Hip Jam
       
       Image:
 (IMG) Rose Hip Jam
       
       - Ingredients
           + ~1.5kg rose hips
           + ~1kg sugar
       - Instructions
           + Cut off the stems and black ends and wash the rose hips.
 (IMG)       (Image)
           + Just barely cover the cleaned rose hips with water and boil
             them until soft. I use a pressure cooker, in which I boil them
             for ~10 minutes at high pressure, then leave them to cool
             until the pressure is gone. I'm not sure how long it would
             take without a pressure cooker.
           + Use a food mill to separate the pulp from the seeds. I've
             heard that some people instead scrape out each rose hip
             individually before boiling them. That's probably the better
             version since it doesn't allow any of the scratchy hairs to
             get into the jam, but it's a lot of work.
 (IMG)       (Image)
           + Combine with sugar and possibly a bit of water, then bring to
             a boil. I also added a bit of water since the pulp was
             fairly thick, but I don't think that would have been necessary.
             If I hadn't added the water, I probably wouldn't have had to
             boil it for as long as I did. Of course, this also depends on
             how much water you added when boiling the rose hips.
           + Boil for ~10-15 minutes while frequently stirring, until it
             becomes hard enough (put a few drops onto a cold plate to tell
             if it becomes hard when cooled). It should really boil properly,
             so make sure to use a big enough pot that it doesn't boil over.
 (IMG)       (Image)
           + Fill into jars, screw on the lids, and set them upside-down
             until they have cooled.
           + Optional: Dry the seeds and other parts that were removed by
             the food mill. These can be used for making a sort of tea.
             Note that the small hairs in rose hips make you itch when
             you get them on your skin, so watch out when using the dried
             seeds.
 (IMG)       (Image)
           + Notes
               * Apparently, you should only harvest the rose hips after
                 the first frost because the freezing temperatures make
                 them a bit more sweet. I haven't really tested the
                 difference, though. I've also heard that you can harvest
                 them earlier, but then freeze them to simulate the frost.
               * The measurements here are very approximate. The general
                 rule of thumb is to use the same amount of sugar (by weight)
                 as fruit pulp (using less sugar is possible, but the jam
                 goes bad more quickly then). In one instance, I had 1460g
                 of rose hips, which turned into 1316g after cleaning and
                 gave me 1070g of pulp, but the exact measurements depend
                 on a lot of different factors. In this specific case, I
                 added some water to the 1070g of pulp, but still only used
                 1kg of sugar (although probably that water evaporated
                 during boiling anyways).
       
       
       Source: Myself, I guess, possibly with inspiration from elsewhere.