Silky Smooth Rosehip Jam

Method

1. After cleaning, I weighed the rosehips; there was a bit over 2.5 kg, exactly 2,585 g. Put the rosehips in a pot and cover with cold water so it reaches about 3 cm above them. Simmer over medium heat for about an hour to an hour and a half. Stir them occasionally while cooking. The rosehips must be completely soft and breaking down into a mush.
   ▶ watch in the video (2:01)
2. Once they are cooked, take an immersion blender and blend everything right in the pot. Don't worry, the seeds are still hard after cooking and the blender definitely won't crush them. And now comes the crucial phase. The mixture is thicker after blending, so we'll strain it through a sieve first. I have my own proven method for this. A classic soup ladle has worked best for me for straining.
   ▶ watch in the video (2:54)
3. Give it a try too, and you'll see you'll put the spatula or spoon aside. The first straining gets rid of the largest parts, the hard seeds, and the thick skins. To extract the absolute maximum from the rosehips, pour a little water into the remaining pulp, mix it, and strain it one more time. Look how much extra puree I managed to get this way.
   ▶ watch in the video (3:28)
4. The resulting puree is actually quite thick and would burn during cooking, so add clean water as needed. I added about a quarter of a liter and stirred the mixture again. But watch out, this is where many people make a mistake and stop straining. However, we are going to keep going. Place a clean cotton cloth into the sieve, pour the puree into it, and squeeze it through the cloth.
   ▶ watch in the video (4:04)
5. This is a real workout for a woman's hands. If you have a man around, don't be afraid to involve him. Let him lend a helping hand. You can see for yourself that a significant amount of unwanted hairs and residue remained after the first straining. Rinse the cloth thoroughly under running water after each and every strain. Unlike currants or other fruits, rosehips contain very little pectin in their flesh, so they barely set or jellify on their own.
   ▶ watch in the video (4:36)
6. To get the right thickness, it's good to add fruit pectin to the puree, which is 100% plant-based. Pour the pectin into a bowl in the appropriate amount according to the instructions on the package. Normally, one packet contains 20 g of pectin and is enough for 2 kg of fruit. I only had 13 g of pectin left at home, so my jam turned out a little thinner in the end.
   ▶ watch in the video (5:24)
7. Add two to three tablespoons of granulated sugar to the pectin, and two level teaspoons of citric acid, which will significantly help the gelling process. Mix these dry ingredients together and pour them into the cold rosehip puree. Mix everything well and heat to a boil over slightly higher heat. Definitely don't use the highest setting so the mixture doesn't burn.
   ▶ watch in the video (5:55)
8. Once the puree starts bubbling nicely, add the rest of the sugar. For 2,200 g of puree, I poured in exactly 1 kg of fine granulated sugar. After adding the sugar and letting it dissolve, the puree will naturally become thinner, so I divided the jam into two pots and continued cooking while stirring constantly. We need the excess water to evaporate so the jam gets that right, thicker consistency.
   ▶ watch in the video (6:25)
9. It took me about 30 minutes. We can check if the jam is thick enough with a simple test. Put a little jam on a small plate and run a spoon through it. If it leaves a clear path and the jam doesn't run back together, it's done. To bring the jam to absolute perfection, Yes, it hurts your hands and it takes longer, but this is the only way to get that incredibly velvety, smooth, and delicious texture.
   ▶ watch in the video (7:11)
10. You simply can't cheat this step. If you want premium homemade jam, this is the main secret. Pour the hot jam into prepared jars and seal them tightly right away. Place the jars in a pot and fill with cold water all the way to the top. Cover with a lid and bring to a boil at a temperature of 90 to 100 °C. Sterilize the jam at this temperature for at least 10 minutes.
    ▶ watch in the video (7:49)
11. Then carefully remove the jars from the water and let them cool down completely. that the jam just sits in the pantry forever. And if you still have enough patience, you can cover the lid with paper and tie it with a string. It just looks better. And we are all done. When you taste this jam, that incredibly smooth, pure flavor that caresses your tongue is the best reward for every minute spent at the sieve.
    ▶ watch in the video (8:43)
12. Let me know in the comments if you are also one of those who strain their jam properly multiple times. I wish you bon appétit and look forward to seeing you next time.
    ▶ watch in the video (9:33)