Some species of roses bear only small fruits. But one stands out in this respect. From the particularly large rose hips can be prepared fine jam.
In our latitudes, the potato rose (Rosa rugosa), also called apple rose, originating from East Asia and now naturalized, forms the largest fruits. Its rose hips actually resemble small apples, but the wrinkled leaves are reminiscent of potato plants.
From the pretty and fragrant dark pink flowers, which appear from June to October, develop 3 to 4 cm large, almost spherical rose hips. By comparison, the more oval rose hips of the native dog rose (Rosa canina) grow to about 1.5 cm long. Due to the long blooming period, both flowers and the decorative rose hips can be found on one shrub. The fruits often remain on the shrub through the winter into the next spring, providing valuable winter food for birds. In summer, the large cup flowers act as an insect buffet.
Tips on location and use
The potato rose is undemanding and is suitable for a hedge, for example. Because it forms short underground runners, it is especially suitable for planting on slopes that are prone to slipping, thus stabilizing them. It does best in sunny locations, but will tolerate partial shade and shady areas just as well. Even road salt and drought do not harm the robust potato rose.
What’s inside rose hips
The fruits of the queen of flowers are not only pretty to look at, but also healthy. Rose hips have a particularly high vitamin C content, they also contain provitamin A, vitamins B1 and B2 as well as vitamin E, antioxidants and numerous minerals.
Recipe idea: Rosehip jam
Ingredients
- 5 l water
- 5 kg rose hips
- 1 cinnamon stick
- 2,5 kg jelling sugar 2:1
- 1 tsp clove powder
Preparation
- clean the rose hips and put them in a pot. Pour water and add cinnamon stick. Boil for about 15 minutes until the rose hips are soft. Then remove from heat and finely puree. If necessary, pass the puree through a straining cloth to make it extra fine.
Add the jelling sugar and clove powder to the rose hip puree and cook for 8 minutes. Make a jelly test: Drop a small spoonful of the jam onto a cold plate – if it sets, the jam is ready. Pour the jam while still hot into clean jars and seal them immediately.
