Rose hips are the fruits of a rose-bush and they contain huge amounts of vitamin C, tannins, pectines, and carotene. This means they are radically immune booting and can be used as a nutritional therapy when you feel a cold coming on. Rose hips are also known to protect the cells during radiation, and provide a rich antioxidant for the skin. Each tablespoon of the jam contains about 60 mg of vitamin C (which is 2/3 of the daily RDA recommendation.) Simply by soaking your dried Rose Hips, they we turn into a jam like consistency. Then, with a little boost of anti-inflammatory ginger and honey for sweetness you get a delicious and therapeutic treat.
I like to drizzle rose hip jam on my morning oatmeal, add it to berry smoothies, or eat it on a seedy toast.
*Rose hips can be found in a well stocked health food store.
Ingredients 1/4 cup of dried rose hips 1 inch of water above rose hips 1 tsp fresh grated ginger, minced 2 tsp of local honey or stevia * Flax or chia seeds to thicken if needed
DIRECTIONS Add your rose hips to a small jar and cover in water by an extra inch. Close the jar tightly and let them sit on the counter for 2 hours (or if you leave it overnight, keep it in the fridge.) When you open them you will find the rose hips have absorbed the water and turned into a jam like consistency.
You are welcome to stop here and use your rose hips as is for a slightly bitter fruit compote.
Or for a smoother jam with an extra depth of flavor, add them to your food processor with ginger and honey and blend until smooth. Sweeten to your taste. You can store the jam in the fridge for up to two weeks.