A Saturday Night with Black Sabbath Making Rose Hip Jam…

by Ciaran Burke

Two pots of rose hip jam

Its coming to that time of year again, blackberries are ripe, elder berries are ripening and the rose hips are nearly there. I “look forward” to some Saturday nights making jam. During the summer I made some rose hip jam from fruits that were in the freezer, it is a delicious jam but it does take a bit of work.  From my old blog here is the story of a Saturday night spent making rose hip jam in the company of Ozzy Osbourne and Black Sabbath. I have added my revised rose hip jam recipe using sugar and apples to add pectin.

The knife cuts through the red flesh, the head is severed, then, thop, brop, brop… bouncing in the bucket. I pick up the next one, cut and chop, thop, brop, brop…

It is Saturday night, the guitars, the bass, the drums, they blast from the speakers. Ozzy Osbourne’s tortured cries accompany, “Am I Going Insane?”… Cut and chop, top and tail, thop, brop, brop… Perhaps I will go mad! I am preparing a bucket full of rose hips, our bounty from the hedgerow, getting ready to make rose hip jam.

Rosa rugosa – hips

Rose hips, the fruit of the rose are easy to pick, once you get started its hard to stop. Wild dog rose, Rosa canina is ideal, and Rosa rugosa hips are also good. The bucket fills quickly, as you add more and more. Then you get home. Now you have to top and tail them. Remove the stalk from the base, and discard the leafy calyx from the top.

Rose hips- a long night ahead!

I start with enthusiasm, what better way to spend a Saturday night? Black Sabbath are playing loudly as I pick through the harvest, topping and tailing. Soon the sound of the falling rose hips is dulled as they land on a layer of prepared hips, no longer do I hear the hollow thop, brop, brop of topped and tailed hips bouncing in an empty bucket. I  work away, Ozzy sings “Tomorrow’s Dream”, rose hip jam on my bread for breakfast.

A busy Saturday night topping and tailing rose hips!

The bucket of unprepared hips is still quite full, and Sabbath are nearly finished one album. I am beginning to think that I am going to get to hear their whole back catalogue. “Sabbath Bloody Sabbath” has me singing “Rosehips Bloody Rosehips” as I dip into the never emptying  bucket.  But I continue with my toil, my three containers in front of me; the harvesting bucket, the compost bucket and plastic bowl of prepared hips. Black Sabbath keep blasting out the tunes, I keep cutting. It is good to hear the old tunes again, air guitar with a sharp knife is not a good idea though

Eventually there is hope, a slight glimpse of white plastic, the bottom of the bucket. Briefly glimpsed before a hip rolls to replace its vacated companion. “Never Say Die”, ah yes, ah song for every occasion, the band plays on. With renewed vigor, I keep chopping, topping, tailing and the bucket is empty at last.

Rose hips topped and tailed

Next I wash some old jars, weigh out 1.2Kg of hips, bag the rest and put them in the freezer.  I place the fruit in a big sauce pan add some water and cook them. Its getting late, but I have lots of Black Sabbath albums. As I move to the next phase of the jam making operation, I change to the second era of Black Sabbath, with Ronnie James Dio on vocals, “Turn Up The Night”. After about an hour the fruits have softened.  I have to press them through a sieve to remove the seeds, a thick pulp of rich red results, it is hard work. Then I skin a few apples and chop them in the food processor. The pulp goes back into a saucepan with two 400ml bottles of apple juice concentrate  and chopped apple. The mixture bubbles like a witches brew, Dio sings of circles and rings, dragons and kings, as I stir the jam. The temperature rises, the jam starts to thicken and after a while of continuous stirring it is time to fill the jars.

Rose hips in the saucepan

This is always the messiest part. The boiling jam is transferred with a spoon into jars that have been heated in the oven to sterilize them. I usually manage to spill some, but only minor scalding results. Soon the jars are filled, I scrape the cooling and setting jam from the edges of the pot. I lick the sweet sticky fruit from the spoon.   It is late, it has been a long night of toil, but this is the best moment, it is hot, it is sweet and it is delicious as Dio sings… “ Heaven and Hell”. Well, it was hard work, for two and a half jars of jam. Not quite hell, but rose hip jam is close to heaven.

ROSE HIP JAM RECIPE

Since I fist made rose hip jam I have revised the recipe using sugar instead of apple juice concentrate. This jam wont be set like a jelly, instead it will be like a thick delicious sauce. It still involves topping and tailing!

INGREDIENTS:

  • 500 g rose hips chopped
  • 500ml water
  • 200ml boiled water
  • 3 apples, cored and chopped, don’t peel them
  • juice of half a lemon
  • 1.5 cups of sugar

METHOD

  1. Boil the rose hips in 500ml of water until they are soft.
  2. In a separate pot boil the chopped apples in a little water until soft and mushy.
  3. Push the pulp of the rose hips through a sieve into a bowl and set aside.
  4. Put the seeds back into the pot and pour in 200ml of boiling water, cook for a few minutes and sieve again, add to the rose hip pulp.
  5. Next, put the apple pulp through the sieve and mix into the rose hip pulp.
  6. Heat the pulp, add the sugar slowly, stirring to make sure it is dissolved. Add the lemon juice. Turn up the heat and boil the jam.
  7. Continue cooking for about 20 minutes until the jam has thickened.
  8. Put the mixture into sterilized jam jars.
  9. Fasten lids and allow to cool.

2 Responses to “A Saturday Night with Black Sabbath Making Rose Hip Jam…”

  1. Great story-will definitely try the recipe.

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