from 'Kay of Lifestyleblock.co.nz'
This recipe is really for the autumn, but if you are not a keen gardener either, your roses will still be sporting a healthy crop of rose-hips well into the spring - just like mine!
Rose-hips are high in Vitamin C but are often undervalued as fruits, but are great to use in preserves such as this subtle jam.
- 1kg rose-hip shells, seeds removed
- 175ml distilled malt vinegar
- 275ml water
- Half a vanilla pod
- 500g sugar
- Juice of 1-2 lemons or 4 limes
Put the rose-hips, vinegar, water and vanilla in a large pan. Simmer gently until almost completely soft. Add the sugar and cook until the hips are really soft and the marmalade thickened a little. Add the lime or lemon juice to taste. Remove the vanilla pod and put into jars, preferably china, not glass, to stop the marmalade losing its colour.