Rosehip Jam: how to make a vitamin bomb in 10 minutes

Autumn is a time when it is especially important to strengthen the immune system and stock up on natural vitamins. One of the most valuable and useful preparations is rosehip jam, which is rich in vitamin C, antioxidants and trace elements. Moreover, you can cook such a delicacy in just 10 minutes if you know a few secrets. Izvestia tells you more about how to quickly make rosehip jam.

What is useful for rosehip jam?

Rosehip is an amazing plant that has a rich chemical composition and is valued for its high vitamin C content. It plays a key role in strengthening the immune system, helps the body effectively fight colds and viruses, and reduce stress levels. In addition to vitamin C, rosehip contains a large amount of antioxidants, carotenoids, and trace elements such as calcium, potassium, iron, magnesium, and copper. These substances help strengthen blood vessels, improve metabolic processes and increase the overall tone of the body.

Therefore, rosehip jam is not just a delicious treat, but a real natural vitamin cocktail that helps prevent seasonal diseases and maintain health in the cold season.

Which rosehip is suitable for jam

To make the jam as healthy and delicious as possible, it is important to choose and prepare the rosehip correctly. To make jam, choose ripe berries of a rich orange-red color that do not show signs of rot or damage. Before use, rinse the berries thoroughly and remove the stems so that the jam does not get a bitter taste.

When using frozen berries, it is better to defrost them naturally in order to preserve their structure and useful substances. If you want to get rid of excess bitterness, some housewives recommend scalding the berries with boiling water for a short time or lightly freezing them before cooking.

Rosehip jam recipe in 10 minutes

To make rosehip jam, you will need 1 kg of berries, 1 kg of sugar and 100-150 ml of water. First, in a saucepan with a thick bottom, dissolve the sugar in water, heating the syrup to a boil and transparent. After that, carefully add the prepared berries and cook the mixture over low heat for exactly 5-10 minutes. It is very important not to overdo the jam in order to preserve the maximum vitamins and beneficial properties.

Readiness is determined by a drop of syrup, which, when dropped on a cold surface, should not spread. If desired, at the end of cooking, you can add a little fresh lemon juice — this will give the jam a brighter taste and improve storage.

Tips for storing and using jam

It is recommended to pour the finished jam into sterilized jars and tightly close the lids. The optimal place for storage will be a cool room or a refrigerator. This jam is perfect for winter tea parties, and can also be used as an additive to porridges, desserts and yoghurts. It is not only delicious, but also serves as an excellent prevention of colds in the cold season.

Who can't eat rosehip jam

Despite the obvious benefits, rosehip jam has a number of contraindications. It is not recommended to use it for people with increased acidity of the stomach, gastritis, peptic ulcer of the stomach and duodenum in the acute stage. The acids contained in rosehip can irritate the mucous membrane and increase the symptoms of diseases of the digestive system. You should also take jam with caution for diseases of the liver, biliary tract and kidneys, as well as for a tendency to thrombosis and increased blood clotting.

Pregnant and lactating women are advised to consult a doctor before using rosehip jam, as high doses of vitamin C may have undesirable effects. Children under three years of age should not be given this product because of possible allergies and high acidity.

It is important to observe the measure of consumption: excessive amounts of rosehip can lead to digestive disorders, the development of diarrhea, heartburn, and also negatively affect the condition of tooth enamel. After eating the jam, it is recommended to rinse your mouth with water to protect your teeth from the effects of acids.