Rosa canina jam or pomegranate

Preparation steps

• where to start .... find your rose bushes or dog rose or dog roses, which you must firmly decide to turn and prune that is :) .... after that when you see that these fruits are reddened, then jump into its thorns, kill yourself, injure yourself, bleed, because, supposedly, it's all an invaluable feeling, blah blah blah ....
• ..furthermore ... pour the fruit into a larger bowl or clean sink for washing ... then remove the black cap rod or some other unhealthy things like stains, dots, etc. worms as well ... be full of life while you do it all so that you don't breathe a sigh of relief before you start cooking this priceless jam ... I'm kidding, of course.
• pour the cleaned fruits into a pot and pour water over them, put them to boil for 45 minutes, only then they disintegrate and the water becomes muddy. do not pour water only to cover the fruits, but much more, because that water is needed later for watering during the passage of our fabulous. full stop.
• mash the fruit with the potato as much as possible, ... then sift the pomegranate twice and cover it with the water in which the pomegranate was cooked ... if you don't want to feel the pomegranate hairs on your tongue, be sure to sift through the gauze or nylon a third time better...
• ... then finally pour all that wonderful porridge into the cooking pot ... and add half the sugar and put to boil ... I grated two apples inside to make it thicken faster. towards the end (last approx. half an hour) add the other half of the sugar and mix, constantly and constantly, until you start spinning in the ink, after that in any case still and further. more and more, in every way, MIX YOUR BAR JAM WITH A COOKER. i.e. marmalade, oops. and DON’T LOSE HOPE FOR A BETTER TOMORROW. I'm joking.
• P.S. this is therefore my first pomegranate jam. : D: D: D as it feels like reading :)))))))))))))))))
• he is wonderful ... is he beautiful: * ... grandma and mom are proud of me :)
• pour the jam into hot sterilized jars and put them open together with the lids in the oven at 150 for half an hour, then turn off the oven and leave the jam to cool and make a crust. close after half an hour and leave the closed jars inside to cool completely until the next day. from this small amount of rod I got 2 large jars (720 ml ??) and one miniature of 2 dcl. in any case I recommend one thing: shorten the pain of thickening the jam by putting the inside of the apple a little ... their taste is absolutely not felt, and they really help a lot in thickening ... I peeled these because I wasn't sure of their origin, otherwise don't peel because the bark is healthy and full of pectin as well ...