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Create a therapeutic, delicious jam with fresh Rose hips and wild blackberries.
17th October, 20140 Comments
Written by: Judyta Zyrek NIMH Medical Herbalist
Rose hips are naturally high in vitamin C (2000mg per 100g) which is higher than citrus fruits and also contain folate, vitamins A, E, K, riboflavin, niacin, pantothenic Acid, calcium, magnesium, manganese and iron. Rose hips are also rich in flavonoids, carotenoids, betasitosterol, malic acid, tannins, zinc and copper.
Recent studies have suggested that rose hips may have an anti-inflammatory effect due to presence of galactolipids that have been shown to protect cartilage against osteoarthritis and rheumatoid arthritis, reduce pain and disability as well as altering the immune response in osteoarthritis.
Other studies have suggested that rose hip beside its antioxidant and anti-inflammatory action may also be beneficial in lowering lipid and blood glucose levels, IBS symptoms, muscle relaxation and for topical use in skin disorders such as eczema.
Blackberries are too very rich in vitamins C, K, A, as well as niacin, folate, pantothenic acid, thiamin, riboflavin, copper, manganese, iron, potassium, magnesium, calcium, omega 3 and 6.
Some studies have suggested that blackberries may have an anti-inflammatory, anti-microbial, antioxidant, anti-mutagenic and cardio protective effect due to presence of various compounds such as polyphenols, anthocyanins and flavonoids. Other health benefits of blackberries includes protective action against age related neurogenerative and bone loss disorders, obesity, lowering blood sugar levels due to presence of myrtillin, pterostilbene and high fibre content.
To make this delicious jam from rose hips and blackberries you will need:
Fresh rose hips (Rosa canina), that have been washed previously and seeds removed (seeds will cause irritation if ingested).
Fresh blackberries, pre washed.
Two peeled apples cut in slices.
A sauce pan.
Clean and sterile screw type jar.
1. Wash your rose hips, cut of the ends and remove the seeds.
2. Put your rose hips into your sauce pan and cover with water. I had whole box of rose hips and 600ml of water was just enough to cover them.
3. Place your sauce pan on the heat and boil rose hips for 10-15 min until they soften completely.
4. After 10-15 min add apples and then blackberries and boil it further until everything is soft and mixed together. You can use fork to break them down further into smaller parts.
5. Add sugar. Depending how much liquid you have placed add equal amount of sugar. Mix thoroughly; leave it to boil for further five mins.
6. Cool it down and transfer to jar. Store in the fridge.
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