Rosehip Marmalade Recipe
Posted on September 19 2018
It’s that time of year again! Beautiful, fleshy rosehips from the Wild Rose tree line our countryside lanes and even our urban commuting route! Most people are unaware of the health benefits of these tart little berries – they are full to the brim with glorious vitamin C!
WILD HEDGEROW SUPERFOOD
A popular ingredient in home-brewed and holistic health tonics and cold-cures since the middles ages, the humble rosehip has recently been lost from sight in the midst of chewy vitamin supplements and lemon-flavoured hot drinks. However, we think that this pretty berry deserves a renaissance! Read on to find our favourite recipe to make the most of this hedgerow superfood.
- 1 kg rosehips (firm and plump to touch)
- 1 cup of brown sugar to each cup of rosehip mash
- A thick-bottomed saucepan
- Clean jam jars with lids
When making this marmalade the hips do not need to be seeded, unlike when making a rosehip syrup or jelly. Simply remove the end of the rosehip (the little brown nib) and soak the berries in cold water for 2 hours.
Then drain the soaking water, add fresh water and simmer gently over a low heat for 2 hours until a soft rosehip mash has formed. Keep an eye on the water level and top up if the mixture becomes too dry. We’re aiming for the consistency of a thick apple-sauce.
Once the desired consistency has been achieved, measure out 1 cup of brown sugar for every cup of rosehip mash. Mix together and return to the heat, boil to a thick, sweet marmalade consistency then pour carefully (it will be extremely hot!) into sterilised glass jars and seal. Wait until the jars feel cool, then label and store. Your marmalade can be enjoyed for months to come!
A Wild Rose tree makes a perfect gift for a friend or loved one who is into home remedies and holistic living, not to mention one who loves to try out creative recipes and show off their culinary skills! Take a look at our beautiful Wild Rose tree gift to learn more about its magical story and symbolism.