Homemade Top-Quality Rosehip Jam 5,85  €

Homemade Top-Quality Rosehip Jam

What is a rosehip?

It is the fruit of the dog rose, or wild rose berry (recognisable by its thorny bush with pink or whitish flowers), known in French as “églantine”, “cynorrhodon” or “gratte-cul” (literally “itchy bottom”: Native Americans also noticed that those who ate the hairs inside suffered from an unpleasant itch on their behind...).

If you go for a walk in the countryside, along roadsides or in the undergrowth, from late August to mid-November, you will find dog rose bushes covered with small, red, oval berries full of small, hairy, stinging seeds. Children used to use these fruits as “itching powder”.

This fruit contains twenty times more vitamin C than a citrus fruit! Enough to see you through the cold season and well beyond... (the British and Scandinavians, deprived of citrus fruit during the Second World War, are said to have found rosehip jam an effective substitute for vitamin C).

To make jam, the flesh must be separated from the hairy seeds to recover the pulp of the fruit.

Recipe idea: Rosehip jam yoghurts

Ingredients:

• 1 plain yoghurt
• 1 l skimmed milk
• 1 jar of Cassandrine House Rosehip Jam

Method:

• Bring the skimmed milk to the boil.
• Put the plain yoghurt in a bowl.
• Add 2 ladles of milk and mix well.
• Gradually add the rest of the milk.
• Then put some jam at the bottom of your yoghurt pots and fill each pot with the mixture.
• Put them in the yoghurt maker and run a 15-hour cycle with a towel on top.
• Once the cycle is finished, refrigerate for at least one night.