Rosehip jam

This is my way of making this jam, which tastes one of the best. Enough work but in the end you enjoy it.

Preparation steps

Take the rods, remove the black caps, wash, put in a bowl, pour water to cover the rods and cook until the rods are soft. While the bars are warm, we pass them. We take the press, put it on one bowl, take a part of the hot boiled rods and grind in the press slowly adding warm water from the cooked rods and the muddy rods with hot water pass through the press). We do this until we grind all the rods. The strained mass (it must be warm because it passes better through the sieve) is passed through the sieve twice, because of the thorns that have a pomegranate. 500 g of sugar and cook with constant stirring. We must not overcook it, we must take care that when the jam cools, it will be much thicker than warm. We pack warm. From this amount of bar comes cooked marmalade 3 jars of 700gr. rules

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