I love homemade. Especially because I found that in 90% of the time, the quality and taste of many store-bought bottled and canned items pales in comparison to the real deal. Plus, homemade tends to be a huge money saver as well!
Such as the below recipe for Eglantine Jam (Rosehip Jam), which resulted in 18 jars (of 200 ml), and after some number crunching, was broken down to 87 cents/jar. (The cost would’ve been even less if I’d been able to gather the rosehip myself.)
Just for fun, I did a quick Google search. I learned that Rosehips are very rich in vitamin C (one-half pound of rosehips contains as much as is found in two pounds of lemons), they have more antioxidants than blueberries and contain a lot of iron as well.
As far as prices go, it’s sold for around 5-6 Euros in France, and for around 7 Dollars in Italy and the US. It was mind boggling for me, but it really is that expensive! I asked my friend Bellanda, who lives in Paris, to check that fact for me and she confirmed.
With those numbers in mind, let’s see how one can make their own! ;)
8 liters Rosehip paste
4 kg sugar
A large saucepan
Canning jars and lids
Bring the Rosehip purée to a boil for about two hours, then add the sugar one kg at a time. Cook this mixture for 30 minutes, stirring constantly, then ease up and cook it for three-four hours more stirring every 15-20 minutes.
Put the jam in jars and seal them. I turned the jars upside down while warm, so they seal better and no air gets in.
The consistency of the jam depends on how long you cook it, and will also vary from year to year; some years it comes out firmer than others.
Some variations include adding in grated apples, diced oranges and lemon zest when cooking. (I’ll have to give that a try next year!)
This jam has a sweet, unique flavor and is perfect on morning toast, or as a dip with apples wedges (credit for the latter to my friend Trisha, who discovered they’re a great combo) :)