Rosehip Jam (less chunky)

I hadn't been living in Stockholm for a long time before I started noticing that rosehip bushes were by no means scarce around here - I saw them on my way to work, I saw them when I went jogging and at various other places around town. As I passed them daily it was easy to follow their progress: By September there were lots of ripe berries on the bushes and I decided to make an excursion (it's no coincidence that the Swedish word for 'autumn' is 'höst' which also translates as 'harvest').

Not wanting to ingest more exhaust fumes than I have to I wanted rosehip bushes not standing next to major streets. I knew two good spots off of the top of my head: one which I usually pass jogging and one which I pass on my way to work - the latter was further from my home and so lost out. So, at the end of a quiet street that ends into the park next to it I was able to quickly pick 1.25 kg (2.75 lbs) of suitably ripe rosehips.



At the time I was a little afraid that I would end up being sorry I didn't pick any more (there were plenty more to be picked).

Now, looking back, I'm glad I didn't pick any more than I did - I literally spent hours on rinsing them. Fortunately, after being rinsed they can be stored in the fridge overnight before proceeding.

After rinsing them, I was left with some 800 g (1.75 lbs) of rosehip shells, and given the results last time, I cut them in smaller pieces this time (quarter shells or smaller).

I also decided to change the taste a little by adding vanilla.





Ingredients:
- 800 g (1.75 lbs) cleaned rosehip shells
- 5 dL (2 cups) water
- juice of 1 lemon
- juice of 1 lime
- 500 g (1.1 lb) + 66 g (2.3 oz) sugar
- 1 vanilla pod
- 2.5 tsp red label Melatin^[1]
- 4 times 2 tsp Atamon^[1]
Storage:
- Three 0.5 L (2 cup) glass jars









The rosehip pieces were put in a large pot together with the water, the lemon juice and the lime juice and brought to a boil. As another tool towards reducing the chunkiness of my previous batch, I let them boil for 35 minutes under a lid before adding the larger portion of sugar. Simultaneously, I added the seeds from a vanilla pod and let it boil for another 15 minutes (no lid this time, and keeping an eye on it that it didn't foam too much). A pre-stirred mixture of the red label Melatin and the smaller portion of sugar was added along with 2 tsp Atamon. After boiling an additional 2 minutes the pot was removed from the heat.


Each jar was shaken with 2 tsp Atamon - excess liquid was poured out (but the walls of the jars should be moist with Atamon for preservation of the jam) before filling the jars while the jam was still warm.

I am happy to report that this batch is indeed less chunky than the previous one - and that I quite like the added taste of vanilla. A success.

^[1] Fortunately, the brand that sells both Atamon and Melatin in Denmark also operates in Sweden - both products were easily found at the supermarket. See previous post for more details.