Here’s a nice view on our second 2014 batch of rosehip jam, made from 2.7 kg or rosehip marc, made from 4.5 kg of rose hips. We foraged for the rose hips in and around the local Bunny Park and connected meadows around the Grand Union canal and the river Brent, paying the ultimate sacrifice in blood and loss of skin.
There’s a blood price to pay collecting them, and there’s another price to pay in preparing the jam, as the process isn’t exactly straight-forward. Rewarding though; we love the fruity silky jam on bread or toast, as a vanilla ice-cream mix-in, or as freshly churned rose hip ice cream.
Click here for the recipe: http://food.gauweiler.net/index.php/recipes/34-rosehip-jam