Stropacui is the dialect name used in some areas of the Dolomites for the berries of the dog rose, or wild rose. It is a very hardy plant that adapts easily to different soils and climatic conditions, growing wild from sea level all the way up into the mountains. The dog rose flowers between April and May, while its fruits ripen from late September through November, when they turn their characteristic deep red color and are ready to be picked. In autumn, these little splashes of color make the woods and mountain slopes of the Dolomites even more beautiful. The berries have a pleasant, slightly tart flavor and are particularly rich in vitamin C. They can be used in many different ways: for herbal teas and infusions and, above all, to make a truly special jam. In Sweden, rose hips are used to prepare nyponsoppa, a traditional sweet soup that can be served at the end of a meal with almond biscuits or vanilla ice cream. These little fruits are also used to make liqueurs and cosmetic oils. Today I came across some bushes covered in these beautiful red fruits and simply couldn’t resist. I picked some, took them home and turned them into a wonderful jam. Here’s how I made it.
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
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- 400 gr.clean berries
- water qb
- 100 gr. Sugar
- juice of a lemon
Preparation
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- 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)
Adocchio’s Tips
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- Picking the rose hips: pick your stropacui between late September and November, when the berries are fully ripe and have turned a deep red. Whenever possible, choose bushes growing away from busy roads and areas that may have been treated with chemicals.
- Cleaning them: be prepared for a little patience and, most importantly, wear gloves. Inside the berries you’ll find seeds and fine hairs that can be very irritating. Remove them carefully and rinse the fruit thoroughly before cooking.
- The consistency: rose hips are naturally rich in pectin, so the jam tends to thicken quite easily. Leave it slightly softer while it is still in the pan, as it will thicken further as it cools.
- How to enjoy it: it is delicious simply spread on bread or toast, but it also pairs beautifully with yogurt, baked desserts and cheese. Its slightly tart flavor makes it particularly good with aged cheeses and game.
- Storage: always use perfectly clean, sterilized jars and follow the proper preserving and heat-processing procedures for homemade preserves.