ROSE HIP TINCTURE // Learn to Make a Rose Hip Tincture, Serum and a "Jam"

[@AnyKeyLady]

Just a little tip. Jam is made with pieces of fruit and left in the jam. Jelly is where you strain out the fruit mulch and you are left with the juice. Some fruit contains high levels of pectin naturally to help it set with just sugar but usually you would add the sugar and pectin for a good set. To help with a good seal and to sterilise the jar, put the jar and metal lids in the oven on low for about 20 mins. It's always best to do straight from washing and rinsing them as you need the moisture to steam them. You kinda time the simmer time with the sugar and heating up the jars at the same time as you want to pour in the jelly, when the jar is hot. Some people chose to be extra careful and wipe the jar rim with vinegar to avoid bacteria in the lid but if you are kinda careful and keep it away from the rim you don't really need to. Pop the lid on straight away. It the jar and jelly cools it will remove the air inside. For chutneys and jams, which are looser texture, i like to tip them upside down for 15 mins, whilst they cool to force the air out. It also works well with preserves, brines and vinegar. If you get a good seal they can store in the cupboard/pantry for about 2 years. 6 weeks open in the fridge. I like to recycle the pop up button lid glass jars you get from the shop. It has to have the wax layer on the inside of the lid. Family members give me a jar. I soak it to get the label off in warm water. I then wash it in washing up liquid (dish soap?), rinse ready for the oven. I recently done a batch of Autumn chutney, Tomato chutney, Rhubarb, ginger and orange jam, Elderberry and apple jelly, Pickled onion and beetroot, Pickled red cabbage and Garlic, olives and pepper in olive oil (with herbs). I really got into preserving some of the stuff we grew this year. We don't have an apple, orange and olive tree nor did we grow ginger and onions this year. The garlic was some of what was left over after we planted garlic for next year. If you are doing the garlic preserve, you need to soak it in citric acid for a couple of days to avoid botulism. The preserves i made take about 6 weeks to develop so in perfect time for Christmas gifts, when they get their jars back! lol

[@foopadr9076]

What if you don't have sugar or "pectin"? I have some pears from last year in a yar, just spread some of the jam on my morning sandwitch today. No sugar at all, only water. It's not moldy. So you are wrong.

[@thialove2121]

Nice job!

[@owenthompson7793]

Really enjoyed following along with you guys

[@heatherleland8184]

You guys have done so much 🙌

[@spacesix7039]

Thank you for sharing this beautiful experience

[@TwinsJawaCanada]

Nice experience never try but I love tea from rose

[@FriendsFamilyKitchen]

It looks so appetizing and delicious ❤I could almost smell it!️❤️Thanks for sharing ❤stay connected❤

[@betsyb1374]

I'd love to hear more about the fruit identification and foraging process. Also as others said jams use the whole fruit (minus seeds) whereas jellies are liquid only. I love making syrups like you did to mix in with plain greek yogurt.

[@playstationvr5753]

Good presentation I love it

[@69Phuket]

Never seen or heard of 100 proof Vodka. If I did .... I wouldn't be able or end up fingerless in a blender!

[@heatherdunlop3950]

Very nice recipes! I do have a question. Do you buy sugar from the store to use for small things like jams/syrups, or are you harvesting your own sugar as well? I haven’t watched all of your videos yet, but maybe I missed it.

[@darxtar369]

Are you separating the seeds or using them?

[@yourpetyourway]

Use a potato ricer to strain it next time

[@darcylowey4139]

❤️❤️❤️😎

[@socloseagain4298]

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