Rosehip Jam
Gather rosehips before first frost hits in the fall. Cut off flower part and stem, cut in half and remove seeds (seeds are like fibreglass insulation - you may want to protect your hands). Pour 250 ml of white wine over rosehips and place bowl in a cool place. Stir rosehips (to ensure uniform moisture) every day for eight days.
Strain rosehips through fine sieve. In separate pot, cook 1 kg sugar and 375 ml white wine until stringy. Pour sugar/wine mixture over rosehips and stir all together for 1/2 hour to 1 hour (do not cook).
Pour finished jam into sterilized jars and close with rum paper or wax or whatever method you usually use to close jam jars.
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Comments
Small Harvest
You are right, there was only one time I made the jam. This time I picked the rosehips too late and only had a couple of hundred grams. The result may be a little jar which we can sample together. Next year, I am making a note in the calendar to pick rosehips in October, maybe around Thanksgiving. - PS: It did result in one jar, but the consistency does not look right - it became rather pale and creamy the longer I stirred it (I was supposed to stir it for 1/2 to 1 hour, and I did stir it for 25 minutes). Boris will have to do a taste test.
My favourite jam
The only other time I can remember you making this jam was when Oma was on Bowen one time. I don't think I've had the jam any other time, either, but all I can remember is that rosehip jam is very, very tasty. I can't wait to try some in a few weeks.