Rose Hip Recipes
From Spring to fall as we walk about town we pass by and fail to recognize the foods that are all around us. Even foods that we do not such as apples, pears and raspberries go unpicked because they sit on property that is not ours.
One of my favourite Fall wild foods is also one of my favourite summer time flowers. The rose brightens many walkways and fields but the rosehip goes ignored. Some may admire its beauty without realizing its value.
Rosa rugosa the wild rose is the rose of choice for tea and jam. The recipes below have been around for several centuries now, so gather ye rosebuds while you may and enjoy.
Rose Hip Jam
1 pound prepared rose hips (about 4 quarts)1 cup of water Sugar
In a large pan, add the rose hips and water. Bring to a boil, then cover and simmer until very soft--about 20 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Add one pound of sugar (about 3 1/2 cups) to one pound of pulp and simmer. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal.
Rose Hip Puree
1 1/2 cup prepared rose hips3/4 cup water 2 T sugar 1/2 t cinnamon 1/2 t ginger 1 T lemon juice
Simmer the prepared rose hips in water until soft -- about 10-15 minutes. Stir in sugar, spices and lemon juice and simmer for 5 minutes. Use puree for tarts, ice cream toppings or to eat as a sauce.
Rose Hip Tea
Prepare the rose hips as described above and place in a single layer on a drying screen. Allow to completely dry, then store in an air-tight jar in a cool, dark place. Hips may be used whole or slightly broken. Pour boiling water over the hips and allow to steep for 2 minutes. Strain.
Rosehips are a highly recognized source of vitamin C and they also contain vitamins E and K, and the B vitamins riboflavin and folate.
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