4 great rosehip recipes: You still have time to go for them!

Have you collected your rosehips? No? Well, that's a mistake. There's a free vitamin bomb out there that would be a shame not to use.

The collection of rosehips has been known here since ancient times. No wonder. Already our grandmothers knew that it was literally the essence of health. And they are. They are loaded with vitamin C and A, B and carotene. They are not only for colds, but also for periodontosis and gum disease. For free, you can rip them on the bushes of rosehip, which belongs to the family pink.
Just wear gloves to collect, because otherwise your hands would itch after contact with prickly bristles holding the skins. Only start collecting in dry and sunny weather.

Get rid of the rosehips and petals and spread out in a thin layer in the oven or oven. There set the temperature to 60 °C. Dry them quickly, because with slow drying, even on a baking sheet at room temperature, they lose an important vitamin C and can mold. Dried fruits have an orange to red color and smell of fruit. Store them in a glass jar.

1 Rosehip tea
Great not only for colds, but also just for taste. It's slightly acid.

Need
2 handfuls dried rose hips, 2 l water, sugar, lemon juice

Crush the dried rosehips into smaller pieces and pour cold water in a saucepan. On low heat, boil them for ten minutes. Then pour the tea over a sieve, sweeten and flavor with lemon. You can water twice

2Site syrup

Need
1 kg ripe rosehips, 2 l water, 1.5 kg sugar

Pour over the crushed rosehips with cold water and cook slowly for about ten minutes. Pour over the sieve into the next pot. Start cooking the juice slowly, then add the sugar and let it dissolve.
Pour the warm syrup into clean bottles and stopper.

3Site jam

Need
1.5 kg rosehips, 400 g sugar, water

rosehip syrup

Ros

e already passed through the first frosts and are sweeter, are suitable for this treatment. Cut off their tip, spread them out and pedd the nucleoli. Then pour them with water and slowly boil until soft. Sleet them with a cod and add the sugar cod. In general, it is given per kilo of mass 400 g. Cook slowly for five minutes and stir well until the sugar dissolves. You can add a little citric acid to the taste. Pour the still hot jam into clean glasses and sterile for about 25 minutes at 85°C.

4 Loaded rosehip
Wash the rosehips, cut off the tips and spread them out. Remove the nucleoli. Put half on a plate and add the sugar crystal. Seven to eight tablespoons per deep plate. Cover with a second plate and leave to rest for five days. When the rosehips soften, spread them out and put them in clean glasses. Those who are sweet can add more sugar to the top of the glass. Store refrigerated.