Rose hips jam

[E34-3.2]

Hello fellow foodies,

Quick question for the connoisseurs.

As a kid we used to pick up Rose hips (cynorhodon or poil a gratter we called them) so my mum could make jams. We generally waited late October early November so they got a bit softer (especially after a frost). As I grew up abroad I understand varieties might differ from what I am used to.

I found a lot of them around the corner. Do you guys wait the first frost to harvest them? Are the ones below edible? generally they all are - we used to say, but the yield will differ depending on the variety. Can you help?







Thank you!

[oddman]

I think a lot will depend on the weather in the coming weeks. They turn and get black spots when it gets damp. I was in Devon last week and the sloes were really well on and looked ready to pick. It's been a very good summer for wild fruit and much earlier ripening.

One thing you could do is make a small test batch and see how it goes or make some rose hip syrup. If you're looking for a natural setting agent, a few crab apples will do it.

[E34-3.2]

oddman said:

I think a lot will depend on the weather in the coming weeks. They turn and get black spots when it gets damp. I was in Devon last week and the sloes were really well on and looked ready to pick. It's been a very good summer for wild fruit and much earlier ripening.

One thing you could do is make a small test batch and see how it goes or make some rose hip syrup. If you're looking for a natural setting agent, a few crab apples will do it.

Thanks Oddman,

Indeed, looks like the summer has been good for wild berries. I might try to freeze them first to bring a bit more sweetness. Apples is definitely a yes for my recipe. I will add an orange to it as well.

Waiting a bit longer to forage sloes (thousands along the roads where I cycle!):