Traditional Rosehip Marmalade
Традиционно ястие · Eastern European
A classic, rich, and intensely flavored rosehip marmalade, perfect for spreading on toast or as a filling for pastries. This recipe focuses on extracting the maximum flavor and pectin from the rosehips.
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Съставки
- Rosehips1 kg
- Granulated Sugar750 g
- Lemon Juice2 tbsp
- Wateras needed
Стъпки
- 1
Wash the rosehips thoroughly. Remove stems and any remaining leaves.
- 2
Cut the rosehips in half and remove the seeds and fuzzy insides. This is the most time-consuming step.
- 3
Place the cleaned rosehip shells in a pot and cover with water. Bring to a boil, then simmer for about 45-60 minutes until very soft.
- 4
Strain the cooked rosehips through a fine-mesh sieve or cheesecloth to extract the pulp and juice. Discard the solids.
- 5
Measure the extracted liquid and pulp. For every 1 liter of liquid, add 750g of granulated sugar.
- 6
Add the lemon juice to the pot with the rosehip liquid and sugar. Stir until the sugar dissolves.
- 7
Bring the mixture to a rolling boil over high heat. Cook, stirring frequently, for about 30-45 minutes, or until the marmalade reaches the setting point (a drop on a cold plate should not spread).
- 8
Skim off any foam from the surface.
- 9
Carefully ladle the hot marmalade into sterilized jars. Seal immediately.
- 10
Let the jars cool completely before storing in a cool, dark place.
