Rose-fruit jam - Nordic Rosehip jelly

Ah, the rugged Japanese rose—its bright red fruits a beacon among the earthy tones of Scandinavia's coastline. When the season turns to harvest, we head out with baskets in tow, eyes peeled for those ripe rosefruits, or as they are more commonly known, rosehips. Some of the fruits are intentionally left until they're "overripe" or bletted, for the sugars within to concentrate and the flavor profile to deepen. As we sort through our bountiful harvest, we cast aside the ones that have succumbed to bugs, as well as their bothersome seeds. Though a stray seed or two might make its way into our brew, a quick sieve sorts that out.

Into the pot, they go, for a mere 10-minute boil in water, seasoned with sugar and a splash of lemon to awaken their flavors. Now, if you're of the mind to keep as much of the natural goodness as possible—vitamin C and all—blend them before the boil. This technique ensures that they're cooked just enough to release their pectin and be sterilized, without squandering any of their innate taste and fragrance.

Once done, what you're left with is a jelly of incredible, almost fantastical orange hue. The final spread is as vibrant as it is flavorful, echoing the tart-sweet notes of citrus marmalade. Ah, but don't let its good looks deceive you—this is a treat as versatile as it is stunning. Serve it atop a freshly baked bread, paired perhaps with a slice of cheese, or let it be the secret star in your desserts.