Have you ever been privy to Nik’s wonderful facts about rosehips?
Well, you’ve been missing out. You’re in for a treat!
During World War Two, people got worried about about Vitamin C deficiency because of the lack of imported fruits available. The government arranged for volunteers to go out into the countryside to gather rosehips to process into syrup, because they’re so high in vitamin C.
The seeds and fibres were also used in itching powder!
When Nik was young, he and his primary school classmates would open the rosehips with sharpened rulers and put them down eachother’s backs.
What do you think about that?!
Recently, I tried making rosehip ketchup. It was a bit fussy without a masher, but I got the hang of it, and it turned out delish.
I was inspired by a recipe for hawthorn ketchup, so used a similar process to make this. It’s tangy, sweet, flavoursome and morish. Try it and let me know what you think!
As many rosehips as you can gather
- Pick all the stems and leaves from the rosehips and rinse them with water. Place into a large saucepan and cover with about double their volume of water, and half their volume of vinegar
- Bring the pan to a rolling boil and let stew for around twenty minutes, then start gently pressing the hips to the side of the pan with the back of a spoon to pop them open so the juice spills out
- Keep heating and pressing until you have opened all of the shells, this could also be done with a masher
- Simmer until it is a juicy mush, then strain through a fine sieve, making sure that none of the seeds get into the mix
- Push down through the sieve, and if needed leave for a few hours or overnight
- Sweeten to taste, and reheat for around ten minutes, stirring constantly
- Pour into glass jars or bottles and label accordingly
- Enjoy with anything you’d use ketchup for, and more!
Let us know if you made this recipe! What did you think – better than tomato sauce? Or will you stick to the shop-bought stuff?
‘Til next time,
Peace & Pollen x