Rosehips can be harvested and used to make jam, jelly and more. So your roses can shine a second time after flowering.
Rosehips, the fruits of roses , are an important food source for animals of all kinds in autumn and winter and are ideal for autumnal decorations. But they can also be used to delicious jellies and liqueurs and not only taste delicious, but are also very healthy. The best time to harvest is in late September.
Which roses form rose hips?
Rosehips are so-called mock or common fruits, which arise from the flowers of roses. The best time to harvest them and use them in the kitchen is at the end of September. The actual seeds of the rose, the nutlets, ripen in the rosehips. Rosehips can be yellow, orange or red, but also greenish or brown to black. The shapes vary from spherical to bottle-shaped. In most rose varieties with filled flowers, the stamens are transformed into petals. They therefore do not form rose hips. Simply flowering roses, however, often produce fruits. These can be found, for example, in the large group of wild roses, Rugosa varieties also carry a great many and unusually large rose hips. In addition, their flowers exude an intense scent. Many ground-covering roses with simple or only slightly filled flowers can also produce fruits.
The rose hips of the dog rose (left) contain a lot of vitamin C and can be easily processed. Highly aromatic, however, are the rosehips of many small-fruited roses (right)
The perfect harvest time
The best time for harvesting honeysuckle is at the end of September, when the fruits of dog rose , apple rose and other wild roses have turned deep red, but are still firm. After the first cool nights, the sugar content increases, but when frosty, the meaty shell quickly becomes dull and floury.
From jam to vinegar: use rosehips
For rosehip jam you have to cut the fruit and scratch out the seeds and hairs, that’s the instruction in many recipes. In fact, you can easily save this tedious work: Remove only the black flowers approaches and possibly still adherent stalk ends. Then put the fruits in a pot, cover everything just with water, steam them softly and pass them through the fleet Lotte or a fine sieve. The kernels and their hairs are left behind, the pure fruit puree is boiled in with sugar and gelling agent.
Even easier is the preparation of fruity rosehip vinegar: wash well two handful of fruits, clean, scrape the shell several times along and put the rose hips in a large mason jar. Fill with about 0.75 liters of white balsamic vinegar and cover for four to six weeks in a light, warm place. Filter vinegar through a cloth, fill into bottles, seal airtight and keep cool and dark.