So I think its safe to say at this point that I'm never going to be the world's most frequent blogger. I'm always impressed by my favourite bloggers who can post several times a week. But I find that having a full time job doesn't lend itself to having a full time blog, so my loyalty has to lie with what pays the bills! However that's not to say I'm giving up the blogging, so I'm back with a recipe for rosehip jam I made this morning.
This jam came about after find a bag of rosehips at the bottom of the fridge. My boyfriend had collected them last week but he's off in Kosovo at the moment (on a holiday with his friends). So I was left sans boyfriend but with a rapidly 'getting funky' bag of rosehips!
I did a bit of research and found a recipe on the Guardian website which I felt I could tailor to my rather small bag of rosehips. Here's the low down:
1. Wash the rosehips, cut in half and scoop out the middles:
2. Put in a pan with a small amount of water, bring to the boil, then let them bubble for around 20 minutes. During this time I kept mashing them with the back of a spoon and adding extra water. They will turn to a pulp eventually:
3. Once you've got the pulp, take off the heat, strain through a sieve and put back in the pan with an equal amount of jam making sugar:
4. Let this bubble for a few more minutes until it is all dissolved and thickens. I had a small sterilised honey jar to hand and then poured the mixture in:
As you can see the jam didn't quite make the top of the jar but it's a nice amount for us to use next week on toast. The label was from Ikea and was mainly stuck on to cover the old label which I'd not bothered to take off!
I've not put exact measures or timings down as when picking items such as rosehips or berries its hard to be accurate so I find it easier to improvise! Do be careful to scoop out all the seeds though as they are an irritant.