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When our wild roses fade, they come out - the rosehips. Not only are they pretty to look at, they also taste really good. For example, prepared as jam.
Those who have a high harvest of certain fruits usually cook jam from it. It is done quickly and you have some of its tasty fruits for a long time. Unfortunately, with rosehips this looks a bit different. The preparation is not quite as easy and fast done as strawberries & Co. But just because of the taste you should do the work.
I pushed the work ahead of me for several years, but when I recently tried fresh rosehip jam with a friend, I knew: I want it too. I stuck to the recipe from this video. It's not easy, but it's worth it. If you do not just want to use the rosehips for decoration, you should definitely try the tasty spread.
Did you know?
The second name of rosehip could also be vitamin bomb. Rosehips contain a lot of vitamin C. Only sea buckthorn contains more. For every 100 g, it can easily be 1500 mg of vitamin C. For certain species and their degree of ripeness, the number may even rise to 5000 mg per 100 g. Crazy, right?
By the way: Rosehip tea can do wonders for the colder seasons. Regular consumption can prevent colds or expel them.