Rosehip Jam & Biscuit Spread
This delicious spread falls somewhere between cranberry and sour cherry jam on the taste spectrum. Smear a tablespoon on hot buttered biscuits or sprouted grain toast for a healthy morning treat or when your immune system needs a little boost.
Rosehips are known to contain more vitamin C than any herb or citrus fruit and also offer antioxidants and essential fatty acids, which is why rosehip seed oil is highly prized for skin applications. The vitamin C content makes it a wonderful immune-supportive herb during colds and flu.
Gently pinched from the bush and dried, rosehips can be used in many recipes including teas, jams, syrups, and sauces.
½ cup dried organic rosehips
½ cup water
¼ cup raw local honey
1 tsp fresh squeezed organic lemon juice
½ tsp organic cinnamon powder
Zest from ½ organic lemon
Mix water and rosehips together in a pot and bring to a boil. Allow to simmer gently for 2 to 3 minutes and then remove from heat. Stir and mash with a fork as the mixture cools. The rosehips will begin to hydrate into a paste. Once cool, add cinnamon, zest, juice, and honey to taste. Refrigerate between uses and it should last about 2 weeks.
a Mountain Rose Herbs recipe