MAKES TWO 8-OUNCE JARS
I make this jam in the late summer when the rosehip berries are in season and plentiful. My grandmother used to always make a big batch and give some to everyone in the family. I think it’s particularly good in the morning with yogurt and granola or on a piece of toasted bread. It’s also great with cheese.
3 cups apple chunks with skin left on (sweet red-skinned apples work well)
1 cup rosehip berries, stems and seeds removed
1½ cups cane sugar
½ cup water
Two 8-ounce jam jars
Sterilize two jars by washing them thoroughly and putting them in a pot of water and boiling for 10 minutes. Put the lids and bands in a pot, and let the water simmer. Dry everything thoroughly with a clean paper towel.
Cook all the ingredients together in a pot and let simmer for about 1 hour, until the texture turns jammy and there are still chunks of fruit left. Pour into the jars and store in the fridge for up to 2 months.