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 Editionin the archived edition of our Sept 2012 email (revised and updated in 2017). Or get more recipe ideas/inspiration from our Pinterest Board - [ preserving the harvest ]
