Rosehip jam

Cleaning my freezer this week, I found a bag of last summer’s rosehip harvest – so I made a wonderful batch of

Rosehip jam with vanilla and lemon

2 pounds rinsed rosehips in half (without seeds and hairy bits)
1 organic lemon
1 cup water
1 vanilla pod
2 pounds sugar

Prepare 6-7 half-pint canning jars and lids. Place a small plate in your freezer.

Place the rose hips in a large pot. Add the lemon zest, lemon juice and water. Slit the vanilla pod open lengthways and scrape out the seeds. Put the seeds and the pod into the pot.

Bring the mixture to a hard boil and let it boil for about 20 minutes - stirring with a wooden spoon.

Add the sugar to the rosehip mixture. Heat to high, stirring with the wooden spoon until the sugar has dissolved. Bring to a rapid boil and reduce heat to medium high. Let it boil for about 20 minutes.

Test the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to check the consistency.

Ladle the jam into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel and seal them with the sterilized lids. Store a cool and dark place.

Enjoy on bread, scones or in cakes or on your morning yoghurtJ