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After a lot of research into Rosehips, sourcing, preparing, storing etc, i feel like i may have missed the best time to gather them (generally it’s around Autumn). However, on our walk yesterday we spotted numerous bushels and i couldn’t resist. Coincidentally, Callum had a random plastic bag in his pocket- fate? So we’re gathered a meagre couple of handfuls and brought them home. In the kitchen i had three old Pears and hey presto- jam was on the cards! After topping/tailing/deseeding the Rosehips (which turned out to be a pretty horrendous task in all honesty) i finally had the pulp of some worthy jam fodder. But still i was suspicious as to the taste of these potentially-past-their-best gems, so i did what most(?) dubious chefs would do- threw in half a teaspoon of Chilli flakes and hoped for the best…

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And you know what? I’m really happy with the results. A really subtle tasting conserve, theres the juiciness of the pears, the slight warmth from the chilli and a beautiful aftertaste of rosehip which stands out above the other flavours in just the right amount. Rosehips are also fantastically good for you- they have more Vitamin C than citrus fruit! I’m already thinking of spooning it over porridge, on freshly toasted bread, stirred into stewed fruit, rippled into ice cream…

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(Vegan, Gluten- Free, Makes 1/2 a Jar)

  • 3 ripe Pears
  • 1 handful of Rosehips
  • 1/2 teaspoon of Chilli flakes
  • zest of 1 Lemon
  • juice of 1/2 a Lemon
  • 1/4 (coffee) cup of Water
  • 1 cup of Sugar
  1. Top, tail and de-seed the rose hips, pop in a sieve and rinse briefly in boiling water
  2. Remove the cores from the pears and cut into smallish chunks
  3. Add all the ingredients into a heavy based, non- metallic pan (the metal can strip the vitamin c away)
  4. Set on a high heat to boil for 5 minutes
  5. Reduce the heat to low and simmer for 10 minutes
  6. Pop a funnel in a steralised jar, with a sieve on top (ideally you would use muslin cloth but i don’t have any) and strain the juice, mashing the fruits with a spoon to get out all the liquid
  7. Screw a lid on the jar and there you go, good for about 2 weeks.
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