Homemade rosehip jam.
Homemade rosehip jam, ingredients:
- 2 kg bar
- 5-7 kg of sugar
- water if necessary
Homemade rosehip jam, preparation:
- Gather the pomegranate, wash it in several waters. Arrange the pomegranate to rest for a few days to dry (as our grandmothers say, so that it "rots" and softens).
- Then, transfer the pomegranate to the pot, add water as needed and cook at a moderate temperature until it becomes soft. Strain the rosehips through a thick sieve. (Usually my mom presses the cooked pomegranate through a flour sieve). Leave the mixture to cool.
- After that, take a little bit of the thick rosehip mixture (about 5-6 spoons), then put it on a clean sieve and add water a little at a time and spread the rosehips over a large pot or container on which the sieve fits. It is usually necessary for one person to rinse the pomegranate, and the other person to add a little water, and then to wash the sieve from the hairs. And after each puree, wash the sieve and repeat the process until the remaining mixture of boiled rose hips is washed away. Rinse the resulting mixture once again with the same procedure. My mom crushes the pomegranate by hand, if there are still tiny prickling hairs, then she repeats the process a third time. Then strain the whole mixture through fine cheesecloth. Measure the resulting mixture and pour it into the pan. (From 2 kg of rose hips, you get 5,5 l of mixture) Transfer to a larger pot, put on the stove at a moderate temperature to cook for about 1 hour, to evaporate the excess water. Be sure to mix.
- Add sugar. (1 kg of sugar per 1 liter of liquid). You can add less, it depends on the taste. It is best to taste and add to taste. After adding sugar, we use "Dad's method": we put a metal ring (slightly smaller than the size of the pot), put a pot over the ring and cook the jam that way, which turned out to be effective. The pan is not in direct contact with the stove, and it cooks slowly and cannot burn. Mix and continue cooking at a moderate temperature for about 1 hour, while stirring. Take out some jam on a tray and stir to cool. Then check the density by sliding the spoon through the jam, so if a path remains, then it is ready. If the jam comes together and does not leave a path, then continue cooking. If you continue cooking, check the density of the jam more often.
- Put the washed and clean jars in the oven from the stove to heat them up. Pour the hot jam into the hot jars and return to the hot oven to catch the crust on the jam and leave the jars to cool. The next day, close the jam with appropriate lids. Optionally, you can put a transparent self-adhesive film on the jars and close them with lids. Store the jam in the pantry with the rest of the winter stuff.
The most beautiful, tastiest and healthiest jam. It is actually incomparably tastier prepared in this old traditional way. We compared the taste of this jam and the jam we made from ready-made porridge that we buy. In the version of home-made porridge, the jam has a different color and texture, the taste is fantastic, the smell of rose hips is much stronger.
It's worth the effort!
Number of persons: 5-6
Preparation time: when there is a small amount of bars, then less time is needed for preparation. If it is a larger quantity, then it takes two days. On the first day, the pomegranate is boiled, pureed and washed. The next day, the jam is cooked.
Danijela Žikić
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
