Rose Hip Jam

I love gathering wild rosehips for tea, and for jams! There are a lot of recipes out there for Rosehip Jam (which differs from Rosehip Jelly) but I like this rather simple one

Ingredients

• rosehips  (I recommend at least two cups)
• equal amount of clean filtered water
• half as much organic cane sugar
• 1/2 to 1 tsp. fresh squeezed organic lemon juice

Directions

1. Cut black tips off rosehips, slice a scrape out seeds. Also be sure not including any green leaf remnants.
2. Combine rosehips and water in a pot and cook on medium heat.
3. Allow to simmer gently for 2 to 3 minutes and then remove from heat.
4. Add sugar and continue stirring until rosehips are completely soft and sugar is fully incorporated.
5. Remove from heat and use an immersion or standard blender to mix into an even texture.
6. Add lemon juice and mix well.
7. Use the typical canning process: Fill sterilized jars, leaving 1/2 inch of room on the top.
8. Wipe rims and place new sterilized lids on, being sure not to tighten the ring too much.
9. Water bath jars.
10. Remove from water and let sit undisturbed overnight.
11. Check each jar to ensure proper seal. If sealed, store jars in a cold, dry space. If not sealed, your jar is considered open and should be refrigerated and used within 2 weeks. 

Infuser

I love this little infuser. Usually I steep my tea by the pot, and it's not often that I do just a single cup...but now I might more often. It's an easy scoop and slide, then swirl and steep. And an easy clean after. And yes, I sell them. $12 each