Rosehip and Rhubarb Jelly
Delicious seasonal jam made with wild rosehips and rhubarb
Equipment
- Medium sized saucepan
- Hand Blender or Potato Masher
- Sieve
- Whisk
- 2 small jars (about 200 grams each)
Ingredients
- 300 grams rosehips, washed topped and tailed
- 200 grams rhubarb, cut into chunks
- 1 juice of a lemon
- 340 grams sugar
Instructions
- Place the topped and tailed rosehips along with rhubarb and lemon juice into a medium saucepan. Add enough water t cover all the fruit.
- Cook on low/medium for 15-20 minutes stirring often until the fruit has turned mushy.
- Take off the heat and blend well or use the potato masher to turn the fruit into a pulp. If you use the masher it will come out clearer. Pour through a sieve to remove any pieces of unblended fruit.
- Place the liquid into a clean medium saucepan and add the sugar and whisk together.
- Cook for a further 10-15 minutes on low/medium heat, stirring often until it has thickened.
- Sterilise the jars by filling up the sink with boiling water and submerging the jars for 2-3 minutes or place them in an oven set at 100°c for 2-3 minutes.
- Pour the hot jam straight into the hot jars, screw the lid on tightly and turn upside down to cool to create the seal.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.