ROSEHIP JAM

FOR IMMUNE + SKIN HEALTH

Rosehips are the red/orange berries that pop up on rose bushes at the end of the summer and early fall. They are loaded with vitamin C and iron which help to boost immune, skin, and blood function. Rosehips can be enjoyed as a tea, syrup or jam. I prefer the jam because of its demulcent qualities which promote glowing, hydrated skin, from the inside out. When taken consistently this jam will also prevent common winter sickness’ and strengthen the adrenal glands. I added ashwagandha and ginger into this recipe for additional immune and nervous system support.

The recipe below calls for dried rosehips. If you can’t find them locally order from Mountain Rose Herbs, a high quality, organic, herbal resource.

Store in refrigerator in an air-tight jar for up to one week.

For best results consume 1 spoonful 1-3x per day, before meals, for 2-8 weeks.

INGREDIENTS

• 2 cups of filtered water

• 1 cup dried rose hips – hard seeds removed

• 1 lemon - juiced

• 1tbs honey

• Optional:1tsp ginger powder

• Optional: 2tsp ashwagandha powder

DIRECTIONS

1. Rinse rosehips under cool water in a strainer and pick out any hard seeds

2. Add to a small pot with 2 cups of filtered water

3. Bring to a boil

4. Squeeze in lemon juice, mix in ginger and ashwagandha

5. Let simmer on low for 20 minutes

6. Let cool for about 10 minutes

7. Store in a mason jar, in the fridge, overnight

8. In the morning blend for a smooth consistency or enjoy as is