Stropacui is the dialect name used in parts of Veneto and Trentino to describe the berries of the rosehip or wild rose. It is a plant that grow to all kinds of soil and climatic condition. It grows spontaneously from sea level to mountain. The rosehip blooms between April and May and the berry is ripe between late September and November, when it is to be harvested. The berry is very good, and very rich in vitamin C. It is used to prepare infusions, liquors and spectacular jam. Here in Copenhagen the bushes are full of these beautiful fruits and so I collected them and prepared a beautiful jam.
First let’s see how to clean these fruits. Before you start the operation, get a pair of gloves, first because the berries tend to release the red, second because the inner hair are stinging
video tutorial clean the stropacui
And now the recipe
Ingredients
- 400 gr.clean berries
- water qb
- 100 gr. Sugar
- juice of a lemon
Preparation
- Wash the berries under the current water and dry them
- Clean them as shown in the video (remove the black extremity, cut the berry in two, remove the inner seeds with a spoon or a knife… it takes a lot of patience!)
- Rinse the clean berries and put them in a saucepan. cover with water and cook, with the lid, for about 30 minutes, until soft.
- Once they are soft, let’s reduce them to puree with an immersion blender
- At this point we add the sugar and lemon juice and put back on the heat over low heat, boil to a thick, sweet marmelade consistency then pour into sterilised glasses jar and seal.
- Sterilize the jars ( how to sterilize jam jars)
