Old Fashioned Rose Hip Jam

So I start with an old fashioned jam recipe which dates way back to the 18th century. First pick your buds and go for firm ones which are not too soft. This is not as simple as it sounds as the best taste and colour comes from the ripest buds but try deseeding a soft bud and it will mush in your hands! Now some folk say wait for the first frost before you get out collecting and foraging but I say no as by then the risk of mold developing in the buds is high and the birds will have eaten the best of the crop in any event! So if you really want to get the superior taste which comes from a cold frost, place the buds in the freezer for a few hours but be warned that when it comes to removing those dam seeds, you may have a terrible mush to deal with! I therefore say pick firm and go unless you are making a syrup and going to strain everything anyway using a muslim bag!

Wash the buds and trim the tails. Then simply cut the buds in half with a small sharp knife and with a gentle twist of the blade you will quickly become an expert at removing the seeds. You will find water helps both to keep the hands clean and the seeds at bay. You will need:

1 Kg. of cleaned rose hips deseeded
1 Kg. sugar
3 dl. apple cider vinegar
3 dl. water
2 Vanilla pods

Method

Boil up sugar, water, vinegar and the vanilla pods, cut the vanilla pods open to
remove their seeds . Add the rose hips in the sugar syrup and simmer for 30 minutes. The syrup will become thick and heavy. Check for the setting point and bottle up in sterilised jars.