How to cook the jam from the hips ?
Jams, Preserves / / August 12, 2017
- Rosehip - 1 kilogram
- Sugar - 500 grams
- Lemon - 1 piece
- Taz, spoon, povarёshka, calico, jars, lids, sterilizer cans, towel
to rosehip jam turned out delicious and beautiful, to begin to collect only those fruits that are ripe until the end, even if there is little doubt that the fetus is not mature, to take him in a jam is not necessary.All collected fruits must be well rinsed under running water and dry with a large towel if the fruit is still not dry, leave them for a few minutes so that dried up until the end.After the fruits have become completely dry, cut them in half and remove all the seeds and fluff, try not to leave anything.
Take the pelvis, which will jam, pour into it the sugar and add water.Place the bowl on low heat and bring to a boil, wait until you get syrup.How to cook the jam from the hips, we have learned more from our ancestors, but each time adding to the recipe is something new to jam was even tastier.And now we go directly to the cook
Turn on the stove is the minimum fire that is possible and place a basin on the display.Foams, that will periodically appear on top - remove with a slotted spoon.Wait until all the berries will settle, if this happens, remove them.The remaining syrup is a good boil, and pour through a sieve on the wild rose.Jam shake several times and put back on the stove to boil.In this jam, you can add leaves of wild rose, but not much.
Now you know how to cook jam from the hips, left to decompose on its banks.Cappings, which will close the banks, put boiled in hot water, let them lie in wait for their turn.Sterilize all banks, which will impose a ready-made jam, be sure to dry them yourself, the best banks are dried in the oven, so you finally kill all the germs, and your jam will stay a very long time.Spread with a small povarёshki jam on the banks and roll up.Jam made from wild rose is best stored in small jars.