Norfolk Apple & Rosehip Jam

My family and I picked the rose-hips last year while walking at The Wash in Norfolk and the apples are from the Sandringham estate. I've only just got round to blogging about it now.

I more or less used this Victorian Apple Jam recipe because I like the fact that you don't add extra pectin, you just use the natural pectin in the whole fruit and the lemons. My version of the recipe is below.

The recipe in the link above suggests you use cooking apples but I have successfully used desert apples in the past with no problems, as I did in this instance.

Apple & Rosehip Jam

2 kg apples (I used Howgate Wonder)

1 kg Rosehips

2.2kg sugar

2 lemons (juice and rind only)

1 litre water

Method:

• Wash the apples and rosehips, removing the stalks  and leaves. I used the rosehips whole, without de-seeding them... who on earth could be bothered with that?!
• Cut the apples into chunks.
• Put the apples, rose hips, lemon rind and lemon juice into a large stock pan or preserving pan... I actually had to use two pans because I didn't have a single pan large enough.
• Pour over the water and cook until everything is very soft and pulpy.
• Rub through a sieve....yes, this is quite time consuming and hard work!
• Clean out your pan and then put back in the pulped fruit (discard the rinds, pips, cores etc.)
• Add the sugar (if you are new to jam making, it seems like a lot of sugar, but trust me, the quantity is correct).
• Bring to the boil and then simmer rapidly for 10 minutes.
• I would like to point out at this point, if it's not known to the reader, that boiling hot, sugary, jam should be handled with extreme care... from experience I can tell you that if you accidentally get any of this molten syrup on your skin, it burns burns terribly!
• Test if the jam is ready by putting a small dollop on a cold plate with a teaspoon. Allow to cool for a couple of minutes and then test with your finger...it will be "jelly-like" if it's set, still liquid if not. If it hasn't set, continue to simmer and test again every 5 minutes.
• Once the jam has reached setting point, CAREFULLY pour into hot, sterilized jars and seal.

About sterilizing glass jars:

I collect glass jars throughout the year. I wash them and soak them in hot soapy water to remove as much of the label as possible. Then on the day I want to make the jam, I put them all though the dishwasher, including the lids. While I'm making the jam, I pop them  in the oven at  180°C / 356F / Gas Mark 4. When the jam is ready to be potted, I very carefully take the hot glass jars out of the oven with oven gloves and place on the work-top, onto a heat proof cloth and then fill with the jam.

I have created a generic label for this jam, I've removed the date and references to where the produce originated from and left some space in case you want to write your own details. You are welcome to use my label, but of course I would appreciate a link back to my blog should you ever share your results online.

Blog post here....