rosehip and cinnamon jam

Rosehips provide more vitamin C than any citrus fruit and are packed with antioxidants. Here, their tart flavor is balanced with the sweetness of cinnamon.

½ cup dried rosehips
½ cup water
¼ cup raw honey
1 teaspoon lemon juice
½ teaspoon ground cinnamon

Combine the rosehips and water in a heavy bottom saucepan and bring to a boil. Simmer gently for 5 minutes, stirring often. Remove from heat and mash berries with a fork or potato masher; let cool. Stir in cinnamon, honey and lemon juice. Transfer into a clean glass jar with lid. Store in the refrigerator and use within 2 weeks.

Discover more information about Preserving the Harvest: Saving the Summer for Later - Jams and Jellies Edition
in the archived edition of our Sept 2012 email (revised and updated in 2017).
Or get more recipe ideas/inspiration from our
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