Wild rose: The vitamin C powerhouse for your kitchen and health

Wild rose is a plant that will soon be ready for harvest. Its fruits, rich in vitamin C, are an excellent raw material for making preserves and natural supplements. Why should you opt for wild rose, and how can you utilize its valuable properties?

Wild rose fruits are a true treasure trove of vitamin C – they contain several dozen times more than citrus fruits! That is why they have been used in natural medicine for centuries, helping in the fight against colds, boosting immunity, and supporting the circulatory system. Wild rose is also a source of antioxidants that protect the body against the harmful effects of free radicals, help regenerate the skin, and delay aging processes.

Wild rose is a repository of vitamin C and a source of many other valuable nutrients. The fruits of this plant contain vitamins A, E, K, and B vitamins, as well as minerals such as magnesium, potassium, calcium, and iron. Therefore, it supports the proper functioning of the body on many levels – from boosting immunity and improving skin condition to aiding in the treatment of anemia. Regular consumption of wild rose preserves can help in the fight against infections, support body regeneration after illnesses, and protect against the negative impact of oxidative stress.

Wild rose is a true treasure in the kitchen and natural medicine, offering broad culinary and health possibilities. From its fruits, you can prepare many preserves such as jams, jellies, juices, liqueurs, and teas, which delight with their exceptional taste and abundance of vitamin C. These preserves support immunity, especially in the colder months. Additionally, wild rose fruits can be used as a novel ingredient in cakes, desserts, or salads, giving dishes a unique taste and nutritional value—their subtle tartness pairs well with various ingredients, enriching both sweet and savory dishes. Wild rose is not only a healthy choice but also a culinary adventure that allows you to discover new, aromatic, and nutritious flavors.

Wild rose fruits are best harvested in early fall, from September to October, when they are fully ripe and have a vibrant red-orange color. It's worth waiting for the first frosts, which make the fruits softer and easier to process. However, you should remember to pick them before they become too soft, which can lower their quality and durability in preserves.

Ingredients:

      
• 2.2 pounds of wild rose fruits
• 1.1 pounds of sugar
• 0.85 ounces of lemon juice
• 17 ounces of water

Preparation:

Wash and deseed the wild rose fruits, then sieve them for a smooth puree. Transfer the puree to a pot, add water, and cook on low heat for about 30 minutes. Add sugar and lemon juice, then cook for 30 minutes until the jam thickens. Pour the hot jam into sterilized jars, screw on the lids, and set them upside down to cool.