How to make rosehip syrup - foraging and preparation

[@ruthm46]

I remember in the 70s in primary school for dessert we had shortbread, ice cream and rosehip syrup. I must try this

[@offthecity]

Thank you for the useful information!

[@KirstenEvans232]

Thank you so much. I am about to make some and your video is the best out of all the ones I found. Easy to understand and fabulous explanations. Great job. 👏🏻 😁 🎉😊

[@offthecity]

I am very glad you found them helpful and easy to understand!!!

[@thomasbingham9648]

Dont forget the table spoon of brandy

[@classCexplosive]

Great video! I am currently brewing 5 gallons of mead and have been thinking about adding some rose hip syrup to it for flavor.

[@offthecity]

Thank you, i am glad you liked it! Sounds a great idea!

[@KingfisherTalkingPictures]

Good video. I want to try this. For title card, you might want to to fix “preparation.”

[@offthecity]

Thank you my friend, you mean the spelling is wrong?

[@cesarczischke4470]

Does rosehip jam keep any of the jam's medicinal properties?

[@offthecity]

Yes my friend.

[@cheetaraneenja2465]

Does it matter if the rosehips are black or slightly over? It has been so mild here there are still lots that are ready and lots that still aren't ripe

[@offthecity]

It doesnt matter if they are almost ripe or overripe, but they must be red in colour.

[@cristineconnell7803]

​@@offthecityThanks! Hoping & praying I have enough on my 2 trees to make a batch! Been a weird year!

[@sheilahdang11]

very good video, thank you 💞

[@offthecity]

I am glad you found it helpful!

[@slicomedy]

Thanks for your video. Do you remove the ‘legs’ of the rosehips before chopping and boiling? I’ve picked slightly bigger rosehips and they have long bits on their bottom half

[@offthecity]

Hello there, you are welcome! yes i chop them off, both the pedicel (stalk) and the sepals if they are still attached. Thank you for your comment!

[@samhaine6804]

hmmm. needs some brandy or port in it, i think. maybe some spices also

[@offthecity]

That sounds a nice idea Sam, thank you!

[@firstnamelastname-uq9hr]

Sorry, but i missed the name of the acid that you deactivated by boiling above 70 degrees, love to know, thanks for good video though.

[@offthecity]

Hello there, I was saying that the enzymes that oxidize the ascorbic acid are deactivated above 70 degrees. But take this with a grain of salt because the reports about the loss or not of vitamin C with the heat treatment of fruits/vegetables are a bit conflicting, some say that it is minimal above 70 degrees Celsius, others that it is not as much as they expected, others that it is in the order of 15%, others that there are losses at high temperatures and that it is better to make preparations at 70 degrees Celsius. In due time when I am going to make again the syrup I will send a sample to a chemical laboratory to see the exact content of this preparation in ascorbic acid and I will inform you here. Anyway, in this video, I follow the old recipe that was used during World War II in Britain and helped a lot of people. Today that we all have refrigerators, I think that the best way to get vitamin C from fruits all year round, if we go only for it and not for the other uses that a syrup can have, is to freeze them and consume them as they have when we want. In this case we will have to cut them in half, remove seeds and hairs, blanch them under a minute to stop the action of the enzymes and then put them in small sachets and in the freezer.

[@razk1974]

Some say add alcohol? Do you have to add it? As I want to make this but I dont want to add any alcohol as I’m Muslim.

[@offthecity]

The original recipe doesn't contain alcohol so you dont have to add alcohol. Thank you!!