Rosehip Marmalade
Portion: 
Preparation: 
( 16 oy 4,31/5)
It all happened because of the rosehip bags that caught my eye as I was wandering around the neighborhood market on Wednesday. The aunts brought hibiscus, crochet and many other goodies. Let's buy from that and buy this, one of the aunts said, "Look, there are not many collectors this year, so you should buy 1 bag," he said. My aunt started to tell when she said, "How can I make the marmalade of this, you can't drink it in our house?"
Of course, he told such a blunt one, but he said that the most important point was to put sugar as much as the puree that came out. Based on this point, I decided to make a marmalade that I measured. Somehow, I will definitely rest today, I made it to the day I called my vacation day AGAIN!
What a word to rest, I could not leave the kitchen for almost 3 hours. Let's sort it out already requires patience, but there is also a hand crush, it steals life from a person's life :)
If you were to ask how the result of trying so hard was, I don't remember that I have ever eaten something with such pleasure in my life. I was able to make 1 jars of marmalade from 1,5 kilo of rose hips, but it was gold for me.
Soon I will be on the road for a training that I have wanted to take for a long time.
I wish you all a good weekend.
Love…
Ingredients for Rosehip Marmalade Recipe
- 1 kilo rose hips
- 5 water glass of water
- 3 cups of granulated sugar (1+1 depending on the amount of puree)
- juice of half a lemon
How to Make Rosehip Marmalade Recipe?
- Rinse the rose hips in 1-2 water and leave to drain. Remove the tops and stems of the drained fruits with a knife.
- In the pressure cooker, take the rose hips and 5 glasses of water (the amount of water will be 2 fingers above the rose hips, so it may vary) and cook for 25 minutes.
- Crush the cooked and mashed fruits in the remaining water in the pot.
- Then take a fine-mesh strainer and rub it through the strainer until 3-3,5 glasses of puree comes out.
- Measure out the puree and put it in another pot. Add 1 cup of puree + 1 cup of granulated sugar to each output and cook on medium heat, stirring until it thickens.
- When the consistency thickens, add the juice of half a lemon on it. Cook for another 5-6 minutes, stirring.
- Fill jars while hot and close tightly.
My mother also makes more and sells it because she wants to. She said I put 10 kg of sugar in 2,5 kg of rose hips. It tastes very good, is yours too sweet?
What should I do so that the rosehip does not spoil for a long time?
Ms. Nilay, do the jars need to be hot too? If we want to store it for a long time without opening it, how should we do it?
I did not bother the thorns without passing the rose hips through a very fine strainer again, but I first watered them through an iron strainer and then a plastic strainer, I separated the hairs, then I boiled it with sugar.
I made marmalade according to your recipe from the rose hips I collected from the forest, it was delicious, thank you. I think you just need to increase the amount of water a little bit. When it is too dark, it is tiring to filter it.
ahhh ahh..my late mother may rest in peace, how beautiful she would make rosehip marmalade..
yours looks very nice too, well done
I just saw this recipe in our village, there is no one who collects bird and water on the roadsides. I will try this recipe, lots of vitamin C after all.
Ah ah, don't I know that rosehip marmalade in the country, we cook it in big big cauldrons, especially if it doesn't have thorns, it destroys our hands.
IT LOOKS VERY BEAUTIFUL AND IT LOOKS SO BEAUTIFUL FOR YOUR HANDS