How to make
Rose hips are picked from places that are clean and very sunny - that way the rose hips are rich in vitamin C. It is important to pick the rose hips before the frost has fallen, because then the amount of vitamin C drops sharply.
The picked rose hips are washed thoroughly and put in a pot and covered with a good amount of water. They will need more than an hour - an hour and a half and the water will evaporate.
After the rose hips are boiled, leave the mixture, until it cools down (leave it to thicken overnight).
Then pass the mixture through a flour sieve, by scooping up a little - two handfuls at a time and start rubbing it. Then add a little water to the mixture, which we have already rubbed though the sieve and place it onto the stove to boil. When it cools down, repeat the procedure.
Add sugar to the resulting puree in a ratio of 2:1 (puree:sugar, if you want it can be 1:1, but in my opinion it is very sweet).
Boil on the stove, until it thickens, by being careful not to burn it and not forgetting to stir. Prepare dry and warm jars.
Before the jam is ready, add a pinch of citric acid and distribute it. Immediately close the lids and turn it over and that way the marmalade does not need to be boiled. The process is long and laborious, but the end result is worth it!
The original rosehip marmalade is ready.
