Source: Bilderhexchen, AdobeStockThe easiest way to preserve rosehips is to dry them for tea. But that's far from the only thing you can do with them for winter. In our selection, you'll find various preservation recipes for every taste. Choose interesting options and cook to your heart's content. Moreover, rosehips are not only delicious but also healthy!
1. Rosehip Compote for Winter
Source: postila.ruA versatile compote for boosting immunity.
You will need: 150 g rosehips, 8-10 tbsp sugar, 3 L water.
Preparation: Boil water with sugar, add the washed rosehips, and simmer for 10 minutes. You can also add a pinch of citric acid for better preservation. Seal the compote in a sterilized jar.
2. Rosehip and Fruit Jam for Winter
Source: chefmarket.ruAn interesting feature of this recipe is the intertwining of flavors.
You will need: 1.2 kg rosehips, 1 apple, 1 orange, 2 lemons, 1 kg sugar, 1.5 L water.
Preparation: Sort the rosehips, cut the berries, and remove the seeds. Peel and grate the apple on a coarse grater. Peel and slice the oranges. Zest the lemons and squeeze their juice. Mix all these ingredients, pour in water, bring to a boil, and simmer for 30 minutes over low heat, stirring occasionally. Add sugar, stir again, and bring the jam to a second boil. Cook for another half hour over moderate heat, then seal in sterilized jars for winter.
3. Dried Rosehips for Winter
Source: v-kurse.ruHere's how to dry rosehips naturally in the open air.
You will need: 1 kg rosehips.
Preparation: Sort, wash, and dry the rosehips. Spread them in a single layer on a tray and place in a well-ventilated area. It's important that the berries are not exposed to direct sunlight. Stir the rosehips every 2-3 days. They will be ready in 2-3 weeks, depending on ventilation and air humidity.
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4. Dried Rosehips in the Oven for Winter
Source: zagotovki.guruThe advantage of oven drying is that it's much faster.
You will need: 1 kg rosehips.
Preparation: Sort, wash, and dry the rosehips. Spread them on parchment paper in a single layer. Dry the berries for 6-8 hours in the oven at 40-50 degrees Celsius.
If your oven's minimum temperature is higher, choose that setting and leave the door ajar. Periodically turn the fruits to prevent burning. After this, leave the rosehips in a dry, well-ventilated place for 2-3 days, then store them.
5. Rosehips in a Dehydrator for Winter
Source: 1000.menuWith a special dehydrator, making these preparations is a pleasure.
You will need: 1 kg rosehips.
Preparation: Wash, sort, and dry the rosehips. Arrange them on the dehydrator trays in a single layer. Dry the preparations for 6-8 hours according to the instructions. You can start at 70 degrees Celsius and reduce to 50 degrees after 2 hours.
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6. Rosehip Jam for Winter
Source: cookpad.comClassic berry and sugar jam for the whole family.
You will need: 5 cups rosehips, 1 cup water, 1 kg sugar.
Preparation: Wash the rosehips and trim the stems and tails. Boil a syrup from water and sugar, add the berries, and bring to a boil again. Simmer for 5 minutes and let the preparation cool, then repeat this procedure twice. After the last cooking, seal the hot jam in sterilized jars.
7. Rosehip Juice for Winter
Source: dzen.ruIf desired, add a little sugar to the juice to taste.
You will need: 2 kg rosehips, 2 cups water, 10 g citric acid.
Preparation: Wash the rosehips, trim both ends, and cut the berries in half. Cover with water, bring to a boil, remove the pot from heat, and let cool. Carefully strain the resulting decoction through cheesecloth, add citric acid, bring to a boil once more, simmer for 2-3 minutes, and then seal in sterilized jars.
8. Rosehip Syrup for Winter
Source: mirtesen.ruAdd the finished syrup to tea or desserts.
You will need: 1.5 L water, 1 kg rosehips, 1 kg sugar.
Preparation: Sort the rosehips and trim the stems. Boil 1 liter of water, add the rosehips, and simmer for half an hour over minimal heat with the lid on. Then mash the berries with a fork and let the preparation sit for 20 minutes. Boil a syrup from sugar and the remaining water. Strain the rosehip decoction, pour it into the syrup, and simmer everything for another 4-5 minutes after it boils again. Seal in sterilized jars or bottles.
9. Rosehip Tincture with Vodka
Source: mirbeer.ruSeasonal berries will uniquely complement even homemade alcohol.
You will need: 700 g rosehips, 500 ml vodka, 12 tbsp sugar.
Preparation: Wash and dry the rosehips, place them in a jar, and cover with sugar. Leave the preparation in a dark place for 10 days, then pour in half of the vodka and leave it there for another 14 days. Strain the preparation and refrigerate the tincture. Pour vodka over the remaining berries again and leave for 1 month. After a month, strain both preparations again, mix them, and store.
10. Mashed Rosehips with Sugar for Winter
Source: cookpad.comBe sure to store in the refrigerator or a cold cellar.
You will need: 1 kg rosehips, 350-400 g sugar.
Preparation: Clean the rosehips of seeds and hairs, cover with water, and boil until soft. Then carefully drain the water and mash the berries through a sieve. Add sugar: approximately 300-350 g for 800 g of mashed rosehips. Simmer the jam for another 10 minutes and seal in sterilized jars.
11. Rosehip and Apple Compote for Winter
Source: rutube.ruA wonderful recipe, and you surely have the ingredients at home.
You will need: 400 g rosehips, 600 g apples, 500 g sugar, 5 L water.
Preparation: Slice the apples. Arrange the apples and rosehips in jars, pour boiling water over them, cover with lids, and leave for 20 minutes. Then drain this water, add sugar to it, and boil again. Pour the resulting sugar syrup into the jars and seal for winter.
12. Rosehip Jam (Povidlo) for Winter
Source: postila.ruThe hardest part is removing the seeds and hairs, but it's worth it.
You will need: 1.5 kg rosehips, 800 g sugar.
Preparation: Sort the rosehips and remove the seeds and hairs. Cover the berries with water, just enough to barely cover them, bring to a boil, cook until soft, and cool.
Mash the preparation through a sieve and simmer for another 15 minutes over low heat. Add sugar – approximately 800 g per 1 kg of puree. Bring the jam to a second boil and cook until desired thickness, about 30 minutes. Seal in sterilized jars.