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Rose Hip Jam
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Gather the rose hips after the first frost. I am not sure why this is done but I have several sources that say to do it, including my grandmother, so I wait. Wash the rose hips well in case there is any insecticide residue. Cover with water and simmer until the hips are very soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through a finer sieve to remove the smaller fibers and seed bits. Cook the pulp down until it is quite thick. How thick? That is hard to say. Thicker than heavy cream. I check the measurements at this point. I add about a pound of sugar for every pound of pulp. The 3 1/2 cups is my measurement from the last time I made this. Add the sugar and check the taste. Sometimes I add a bit more sugar. Rose hips have enough pectin to jell and enough ascorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars. Makes 4 half-pint jars
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