If you're living in Germany, you surely know rose hips. They grow at the roadsides, well, just everywhere where wild roses are growing.
However, you can rarely see people picking these fruits for making jam. Actually, last year, an elder man stopped to tell us that he's happy young people still know how to do this. My grandmother showed me how to make jam out of rose hips, and today, I'd love to share this knowledge here with you.
With this, I already explained how to start: You go outside to pick rose hips from rose bushes, while trying not to get scratched by the thornes (I wasn't quite successful regarding this point this year). If you picked a sufficient amount, maybe one big salad bowl full, then you can relax for a while: The rose hips should sit for 1-2 days to soften a bit. You could skip this step, but it makes the next parts noticeably easier.
Now, all those tiny black tips need to be cut from the rose hips. Best to watch a series while doing this, because it's a quite boring job...
After this, things become more exciting: The rose hips are cooked with a little water in a pot until they soften. This can take some time, depending on the rose variety, I would anticipate 20-30 minutes minimum.
The next step requires a food mill, that is some kind of sieve with a disk which is turned to push the pulp of the fruit through the sieve's holes. This works as follows: Put the food mill on top of an empty pot. Then, with a ladle, add the fruit little by little while turning the disk. Every once in a while, remove the leftovers of the rose hips from the sieve.
Now comes the last step: The pulp needs to be brought to a boil once more. Add some sugar, about half as much as you have jam in the pot ( judge by eye, it's my grandma's recipe so you won't get any quantities). When the sugared jam has boiled, fill it into clean jars and seal them.
The rose hip jam is done! I admit, this might not be the easiest of all jams regarding the production process, but it arguably is one of the best there are!