For people who have room in their freezer and want to preserve the high vitamin C content, just cook the hips enough to be able to strain the pulp, then simply add honey to taste. Raw honey is best. No more cooking, just put into containers and freeze. You can use open containers like used yoghurt pots and then seal them in small plastic bags when completely frozen. Return to freezer. Will last in freezer till next summer. Honey and rose hips make tasty healthy condiment. Use in salad dressings, sauces, glazes and drizzle it over roasted veggies…yum!!
I’ll have to give that a try! I love finding multiple uses from the same project! Some of the strained scraps from this video I saved and kept in a sugary, vinegary solution and would occasionally use in salad dressings
Hi Tristan, thanks for this! Your rosehip jam looks delicious 😋😋 I have been told that the itchy hairs can cause a lot of itching when going to the bathroom😔. Has anyone else heard this? I have a sieve like yours and I would really value NOT having to de-seed and de-hair them all. That would save so much time and effort😯! Thank you.
I've got an old recipe book with rose and jelly in it but I didn't know how to make it until you showed us how to make it thank you very much for this video❤❤❤
In Poland, rosejam is used very frequently as a doughnut filling. Especially during Mardi Gras (Fat Thursday) festivities. Mind you, our versions are from leavened dough & without that empty hole in the middle (search for "pączki"). Afik Dutch are having something similar - oliebollen - but smaller & without jam filling. Off for foraging some rosehips, singing 'Yesterday' in the back of my head 😂 PS Kudos for cocktail idea 😎
Thank you so much for such a nice comment! That is great info! I’m looking forward to doing a bit more reading about those doughnuts and maybe even trying them myself one day! Happy foraging!
Loooovely. My in-laws used to make it a bit runnier, but are now a bit too old to gather and process them...my sweet-heart and I just picked 2 kg's yesterday and I was wondering how to process them without peeling the outer flesh off of each tiny berry...which would have been daunting. I am definitely cooking them down into this lavishly thick deliciousness. Thanks for the recipe and tips!
This looked really interesting, yet I was unable to watch more than 2 minutes due to repeated colour changes & the picture jumping about. Is there a setting I've got wrong, please?
Hello! I’m not sure about the changing colors. I do shift scenery which does come with a change of color but it shouldn’t be too extreme. As far as jumping picture that might just be me…I was filming some of those scenes riding my bicycle so it was probably a bit shaky and I know some folks (my mom included) are sensitive to jumpy camera work. For what it’s worth the camera movement is much more minimal during the part of the video where I’m cooking
Ahh that is great to know! In all my recipe skimming I haven’t seen that exact figure but I’m glad to hear it! I always prefer to work in weights and percentages when I can!
They are very pesky indeed. But if you have a sieve you can do like I do in the video and that will save you some time. And even better, if you buy a food mill the whole process goes even faster! Good luck out there!
For people who have room in their freezer and want to preserve the high vitamin C content, just cook the hips enough to be able to strain the pulp, then simply add honey to taste. Raw honey is best. No more cooking, just put into containers and freeze. You can use open containers like used yoghurt pots and then seal them in small plastic bags when completely frozen. Return to freezer. Will last in freezer till next summer. Honey and rose hips make tasty healthy condiment. Use in salad dressings, sauces, glazes and drizzle it over roasted veggies…yum!!
I’ll have to give that a try! I love finding multiple uses from the same project! Some of the strained scraps from this video I saved and kept in a sugary, vinegary solution and would occasionally use in salad dressings
I love the coctail side quest there
I learned from playing Skyrim and Oblivion that it’s fun to go on side quests ;)
I'm trying this in Portugal, I have lots of rosehips right now in the garden. Thanks for sharing!
Im happy I could show you a tasty use for something in your garden! Cheers!
Always excited for squishable hips
Shawtayyy
Hi Tristan, thanks for this! Your rosehip jam looks delicious 😋😋
I have been told that the itchy hairs can cause a lot of itching when going to the bathroom😔. Has anyone else heard this?
I have a sieve like yours and I would really value NOT having to de-seed and de-hair them all. That would save so much time and effort😯!
Thank you.
Solid choice on the background music mate!
Thank mate! Last time I was home I recorded her playing a bunch of tunes. Most of them churchy but a few pop hits as well!
I've got an old recipe book with rose and jelly in it but I didn't know how to make it until you showed us how to make it thank you very much for this video❤❤❤
What a lovely video.. Thank you 😊
Thank you so much for saying that! Glad you enjoyed it!
In Poland, rosejam is used very frequently as a doughnut filling. Especially during Mardi Gras (Fat Thursday) festivities. Mind you, our versions are from leavened dough & without that empty hole in the middle (search for "pączki").
Afik Dutch are having something similar - oliebollen - but smaller & without jam filling.
Off for foraging some rosehips, singing 'Yesterday' in the back of my head 😂
PS Kudos for cocktail idea 😎
Thank you so much for such a nice comment! That is great info! I’m looking forward to doing a bit more reading about those doughnuts and maybe even trying them myself one day! Happy foraging!
I have a Polish colleague that talks about doughnuts and Fat Thursday, I'm really interested in hearing about other ppls food culture.
Loooovely. My in-laws used to make it a bit runnier, but are now a bit too old to gather and process them...my sweet-heart and I just picked 2 kg's yesterday and I was wondering how to process them without peeling the outer flesh off of each tiny berry...which would have been daunting. I am definitely cooking them down into this lavishly thick deliciousness. Thanks for the recipe and tips!
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Love this!
❤ I subscribed at 667 but it stayed at 666 😂 I picked Rosehips yesterday and I am going to try preserving with honey too xx
Ahhh I meant to take a screenshot at 666 but I seem to have just scooted over recently. Fun while it lasted! Welcome to the party by the way!
That would be lovely made into a cake with fresh cream
Yes! Sometimes my favorite uses for jams and preserves is something other than just being put on top of toast!
I'll remove all seeds and hairs from my hips. I'll also make rosehip rosehip seed oil.
That sounds interesting! Is it for use in cooking or other?
This looked really interesting, yet I was unable to watch more than 2 minutes due to repeated colour changes & the picture jumping about. Is there a setting I've got wrong, please?
Hello! I’m not sure about the changing colors. I do shift scenery which does come with a change of color but it shouldn’t be too extreme. As far as jumping picture that might just be me…I was filming some of those scenes riding my bicycle so it was probably a bit shaky and I know some folks (my mom included) are sensitive to jumpy camera work. For what it’s worth the camera movement is much more minimal during the part of the video where I’m cooking
Lovely
🙏🏻🙏🏻 i am Harish from Uttarakhand india Nainital city
Why add sugar? Delicious without.
You never need more than 20% sugar, to preserve jam
Ahh that is great to know! In all my recipe skimming I haven’t seen that exact figure but I’m glad to hear it! I always prefer to work in weights and percentages when I can!
Rosehip Jam is amazing but... those dang seeds man.. 😥 So hard or rather tedious to remove them all. 😅
They are very pesky indeed. But if you have a sieve you can do like I do in the video and that will save you some time. And even better, if you buy a food mill the whole process goes even faster! Good luck out there!
You gotta use egg white in that sour, it's at its best like that.
The music though 😩 sorry no sun for you 😂
9/25 is my birthday (Kraut date)
I shall mark that kraut-day on my calendar!
Happy belated birthday!