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was Jamie Oliver admiring my jam recipe?

October 29, 2012 Gotalottie, Recipes 5 Comments
tanya-yachts

In my region, the North Caucasus in Southern Russia, we have a lot of great, but quite simple recipes which make use of the Autumn harvest.

One of the favourite jobs of my Mama and I, is to make tasty jams and jellies from the many berries and fruit, which are easy to collect at this time of the year.

Here is a recipe which is very popular, using rosehips which are a great source of Vitamin C. Maybe you have heard that there is more Vitamin C in one rosehip than in a whole orange? This is a recipe which has been handed down over many generations and certainly keeps us protected from colds during the bitter Russian winters.

Rosa Rugosa hips - sea tomatoes

Rosa Rugosa hips – sea tomatoes

Rosehips are easy to collect at this time, they are really ripe now and ready to use; you will need some apples too, we have a lot of these in our dachas also - thats the Russian equivalent of an allotment.

Roy and I were out collecting rosehips yesterday. We collected quite a few, we’ll be drying some too – to make tea with.

our harvest

our harvest

 These rosehips are from Rosa Rugosa; in this part of England they grow close to the sea and are sometimes called ‘Sea Tomatoes’. You will need:

900g rosehips, wash thoroughly and remove the stalks

450g apples

Juice of 2 lemons

Water – enough to cover the fruit, approximately 600-650ml

Sugar (approximately 440gms in total)

Core and chop the apples into maximum 2cms pieces. Put the whole rosehips and apple pieces into a stainless steel (or enamel) preserving pan, cover the fruit with water and bring to the boil. Simmer this until it is tender for about 30-40 minutes.

 Mash the mixture with a potato masher, so that the rosehips are all crushed, then leave to cool.

 Strain through muslin for 12 hours or overnight.

all strained by the morning

all strained by the morning

Add the lemon juice through a sieve to the strained juice. Measure the juice and add 350g of sugar to every 600ml of juice.

Place over a low heat and stir continuously until the sugar has dissolved.

Bring the mixture to the boil and boil rapidly until it begins to thicken, after about 10-15 minutes.

While the mixture is boiling, sterilise the jars and lids.

Test a drop of the jelly on a cold saucer, the jam should be thick enough so that it crinkles a little when you drag a spoon through it, please be careful it will be very hot.

When the jam is ready, remove the pan from the heat. There might be some small foam on the surface and if so, skim the surface, then pour immediately into the sterilised jars. Put on the lids tightly and leave to cool.

There you are, it’s a very simple recipe I think, but amazingly tasty and a great way to beat winter colds.

I can see you looking Jamie

I can see you looking Jamie

I could see that Jamie Oliver was taking some interest in Mamas recipe.

Please forgive my simple English, this is my first post, I hope that you enjoy it and the jam of course.

 

 

Currently there are "5 comments" on this Article:

  1. Mark Willis says:

    Tanya, this is a really successful first post, with nice clear instructions for making that jelly. Your English is better than most English people’s too… Rosehips are not very much used these days, because everyone wants easy, pre-prepared food these days, which is a real shame. How will you use the jelly? Do you eat it with meat, like you might have Redcurrant jelly?

    • tanya says:

      Thank you Mark. I have been wanting to make a post for some time.
      It’s a jam and quite sweet in taste, so it is usual to have this with bread and perhaps scones in England? In Russia, we have some nice tradition to eat a small bowl filled with jam and eat this with a spoon while we are drinking tea. I eat honey by this way also in the mornings.

  2. wellywoman says:

    Loving your first post Tanya. Your English is great and far superior to my Russian ;) I’d love to give this a try. We were fed rosehip syrup at school and I hated it but then there was very little that was good about our school meals. It’s a pity there was no Jamie Oliver about then. I’m sure proper home-made rosehip syrup is gorgeous. I bet it’s lovely with porridge.

    • tanya says:

      Thank you :-) It is a shame that I do not know your name – it can not be Wellywoman I suppose :-) To have the rosehip jam along with porridge it is good idea! maybe I can try.

  3. Gill says:

    Great recipe, have printed this and will be on the look out for hips. It sounds delicious, and a great way to keep winter coughs and colds at bay, thanks for this

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