What are the best type of rosehips for jam making?

This time of year there are so many rosehips. Does anyone know if the size or color make significant difference in making jam or tea? Thanks for your ideas-

Soft ripe ones. For tea then dry them. For preserves you have to remove all the inner hairs. Or else they are like splinters in your digestive tract. Dangerous and painful, especially upon exit.

For preserves I have had the best experience with large, ripe, beach rose hips. They can be huge. So more flesh to the fruit.

For tea, any type is ok. Make sure in both cases the flowers/hips have not been sprayed with insecticides.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold