Rose hips are naturally high in vitamin C (2000mg per 100g) which is higher than citrus fruits and also contain folate, vitamin A, E, K, riboflavin, niacin, pantothenic Acid, calcium, magnesium, manganese and iron. Rose hips are also rich in flavonoids, carotenoids, betasitosterol, malic acid, tannins, zinc and copper.
Recent studies have suggested that rose hips may have an anti-inflammatory effect due to presence of galactolipids that have been shown to protect cartilage against osteoarthritis and rheumatoid arthritis, reduce pain and disability as well as altering the immune response in osteoarthritis.
Other studies have suggested that rose hip beside its anti oxidant and anti inflammatory action may also be beneficial in lowering lipid and blood glucose levels, IBS symptoms, muscle relaxation and for topical use in skin disorders such as eczema.
Blackberries are rich in vitamin C, K, A, niacin, folate, pantothenic acid, thiamin, riboflavin, copper, manganese, iron, potassium, magnesium, calcium, omega 3 and 6.
Some studies have suggested that blackberries may have an anti inflammatory, anti microbial, anti oxidant, anti mutagenic and cardio protective effect due to presence of various compounds such as polyphenols, anthocyanins and flavonoids.
Other health benefits of blackberries includes protective action against age related neurogenerative and bone loss disorders, obesity, lowering blood sugar levels due to presence of myrtillin, pterostilbene and high fiber content.
To make this delicious jam from rose hips and blackberries you will need:
Put your rose hips into your sauce pan and cover with water. I had whole box of rose hips and 600ml of water was just enough to cover them.
After 10-15 min add apples and then blackberries and boil it further until everything is soft and mixed together. You can use fork to break them down further into smaller parts. Place your sauce pan on the heat and boil it for 10-15 min until they soften completely
Add sugar. Depending how much liquid you have placed add equal amount of sugar. Mix thoroughly, leave it to boil for further 5min.
Cool it down and transfer to jar. Store in the fridge.
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