Homemade rosehip jam

Ingredients:

5 l of rosehip pulp,

1kg 750g of sugar.

Preparation:

Pour 5 liters of rosehip pulp and 1750g into a deep pan. sugar. Cook for two to two and a half hours on low heat. The jam should simmer all the time with frequent stirring. Cover the cooked jam with a damp cloth and let it cool. Pour the cooled jam into jars and store in the refrigerator.

Enjoy!

By Ivana Kostić