Last week I finally managed to do something I’ve always wanted to do – glean rosehips and turn them into jam. I’ve been eyeing those big hippy roses for years now and mentally made the connection between teas with “rose hips” and the rose hips on rose bushes.
I finally did something about all those hips waiting to rot over winter. I pilched ‘em. And I brought my 3 year old along as an accomplice.
We came back and rinsed them off well, relocating any spiders to outside. I ran them through the food mill and found that they are full of seeds which tended to jam it frequently. It was slow going but I was determined and I had two episodes of Blues Clues courtesy of netflix to help me out.
After what felt like forever I finally had extracted about all the jammy innards I had the patience for. The color was bright and lucious and the flavor was really interesting. Rose Hips are purported to have much higher vitamin C than oranges – so high in fact that this jam has an indefinite shelf life. Generally that is only true of things like twinkies.
After extracting the rose hip puree I mixed it with equal parts honey and jarred it for winter. On Sunday when my husband woke up with a cough and some aches I made him a cup of rose hip elixir. It’s surprisingly pleasant to taste and the body immediately recognizes the combination of honey and rose hips as nourishing.
I’m just sorry I missed out on harvesting elderberries this year. What a great thing to have in the cupboard as flu season gears up!