Method of Making Rosehip Jam
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Some people think that only practical roses are edible, but that's not the case. Generally, rosehip flowers are non-toxic and can be eaten. Here are two methods for making rosehip jam:
One: Raw Material Formula - Fresh rosehip flowers 10 kg, Salt 8 kg, Alum 100 g, Plum Brine 2.5 kg
1. Material Selection: Choose bright and normal-colored rosehip petals as the raw material.
2. Pickling: First, mix the petals, alum, 70% of the salt, and plum brine in a container and marinate for 1 day. Then, drain the petals and pour the remaining 30% of salt and plum brine into the jar with the petals, and marinate for 10 days to finish.
If processing sweet sauce, the ingredients should be 10 kg of fresh roses and 24 kg of white sugar. During preparation, gently rub the prepared rosehip petals. First, mix 12% of the white sugar into the jar and marinate for 3 days, then continue to add white sugar for marination. Stir once a day, and it will be ready in about half a month with a rich aroma.
Two: Ingredients: Two roses (choose big, thick-petaled red roses), white sugar, a stone or wooden mortar, and a wide-mouthed glass jar with a sealing lid
Method: 1. First, pick off the rose petals, rinse them with water, and dry them with paper towels, then let them air-dry for a moment...
2. Place the cleaned petals in the mortar in two or three layers and sprinkle a layer of white sugar over them. Then place another two or three layers of petals and sprinkle another layer of white sugar...
3. pound with a stone or wooden pestle. The main purpose is not to crush the sugar, but to let the sugar grind out the rose juice... Keep pounding until the roses become jam and the sugar is dyed red...
4. Place the pounded rose jam in the wide-mouthed glass jar. You can drizzle a layer of honey on top and then seal it. Add some when eating dumplings or porridge... It's very fragrant.
This article shares the complete content of the method of making rosehip jam, which green plant enthusiasts can refer to for inspiration.