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Rosehip and Apple Refrigerator Jam

Rosehip and Apple Refrigerator Jam - Alpine Apothecary

Recipe illustration; appearance may vary.

A bright, tangy refrigerator jam combining rosehip with soft cooked apple.

Makes: about two 250 ml jars

Ingredients

  • 75 g dried Rosehip
  • 650 ml water
  • 2 apples, peeled, cored and diced
  • 300 g jam-setting sugar
  • 2 tablespoons lemon juice

Method

  1. Combine the rosehip and water in a saucepan and simmer gently for 25 minutes.
  2. Strain through a very fine jelly bag or several layers of muslin. Discard the solids.
  3. Return 450 ml of the strained liquid to the saucepan with the diced apple.
  4. Simmer for 15 to 20 minutes until the apple is very soft, then mash or blend carefully.
  5. Add the jam-setting sugar and lemon juice. Stir over low heat until dissolved.
  6. Boil for 5 to 8 minutes, stirring often, until thickened.
  7. Carefully spoon into clean, heatproof jars.
Storage and safety
Strain the rosehip mixture very thoroughly before continuing. This is a refrigerator preserve, not a shelf-stable canning recipe. Transfer it to clean, heatproof jars, refrigerate within 2 hours and use within 2 weeks. Discard it if you notice mould, fizzing, a bulging lid or an unusual smell. Hot jam and syrup can cause serious burns, so handle them carefully.

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