Rose hip jam: recipes

Very healthy rosehip jam is prepared according to a recipe that includes the fruits or petals of this medicinal plant.

Speaking about rosehip jam, almost everyone focuses only on the large number of its medicinal parameters. Indeed, the usefulness of rose hips and preparations for the winter with its role is quite great. Rosehip jam is indicated for use:

to strengthen the immune system,
to increase performance, improve the health of the body,
with poor blood circulation,
in comprehensive therapy (therapy is a process to relieve or eliminate symptoms and manifestations of a disease) for kidney diseases,
as a remedy for problems with the pancreas,
for colds and viral diseases.

With such a high level of usefulness of rose hip jam, used as a preventive and even medicinal product, one should not forget about its taste properties. If you prepare this dessert correctly, they will be beyond praise. This delicacy can truly amaze guests, because it is rare on the tables of our contemporaries to find such a sweet healing remedy - rosehip jam . Some people think that cooking it is a labor-intensive task, because it is almost always necessary to remove the seeds and fibers from the fruit. But, having spent a little effort, you will get truly the best vitamin dessert, with the help of which you can simply capture the glory of a quality housewife.

7 recipes for rosehip jam

Recipe 1. Traditional rosehip jam

Ingredients: 1100 g rose hips, 1100 g sugar, 1100 ml water.

We rinse the rose hips, sorting them out in the process and leaving excellent unspoiled berries for canning. Cut any fruit lengthwise. We take out the seeds and fibers using a small spoon. Place the rosehip halves in a deep container filled with water. Wash off the remaining lint. Heat the water in the amount indicated in the recipe. Blanch the rose hips for about 3 minutes. Strain the broth into another wide container used for making jam. Dissolve sugar in it at constant heating. Add the boiled berries and boil for 3 minutes. Leave the rose hips in the water to cool for 6-6.5 hours. Boil the jam for 12-18 minutes until desired thickness. We place the finished dish in sterile small glass containers, which we then seal. Place with the neck down, cool in a warm place, covering with a blanket.

Recipe 2. Rosehip jam Pyatiminutka

Ingredients: 8 glasses of peeled rose hips, 830 g of sugar, 220 ml of water.

Before cooking the jam, wash and clean the rose hips from seeds and fibers, cutting any fruit in half. Rinse the rosehip again by placing it in water. Transfer the berries to a colander and let the water drain completely. Place unstained rose hips in a saucepan used for cooking preserves. Add sugar and add water. We heat the entire mass, stirring frequently, removing foam from its surface. Boil for 5 minutes. Let the rose hips steep in syrup without heating for 8±1 hours. Similarly, boil the jam twice more, taking proper breaks between cooking approaches. We pack the thickened rosehip jam into previously sterilized jars and seal.

Recipe 3. Sea hips jam

Ingredients: 1050 g peeled sea hips, 1050 g sugar, 320 ml water.

We sort the rose hips, selecting mature, dense fruits for making jam. Rinse, cut lengthwise. Remove the seeds with the tip of a knife or a small spoon. We wash the chopped rose hips, washing away the remaining fibers. Combine sugar and water in a thick-bottomed container. Boil the mixture for several minutes until transparent. Turning off the heat, transfer the rose hips to the syrup. We insist 12 hours. Decant the syrup and boil. Pour into the berries when hot. We stand without heating for 5.5 hours. Warm up the entire berry mass, boil until the fruit is transparent, stirring and skimming off the foam. Fill the sterilized container with hot jam. Let's roll up.

Recipe 4. Rosehip jam with seeds

Ingredients: 750 g rose hips, 520 g sugar, 185 ml water.

We sort through the rose hips, tearing off the stems and branches. We wash the berries, washing away the remaining debris. Sprinkle sweet sand into heated water. Stir while heating until completely dissolved. Sprinkle with cooked rose hips. Slowly boil the berry mass. During the process, we often remove the foam from the surface and stir the jam. Cook until thick. We transfer them into pre-sterilized containers, seal them hermetically or cover them with plastic lids.

Recipe 5. Jam from rosehip petals (flowers)

Ingredients: 220 g rose hip petals, 540 g sugar, 360 ml water, 75 g lemon.

We separate freshly picked rosehip flowers, leaving brightly colored, unfaded petals for canning. We divide them into two equal parts, place one of them in a colander and rinse. Transfer the unstained petals to a container for making jam. Boil 30 ml of water. Fill the rosehip petals with it. Sprinkle with 85 g of sugar. Squeeze lemon juice. Then we fill in the second part of the petals, washing them. Pour 30 ml of boiling water on top. Sprinkle with sugar, taken in an amount of 80-90 g. Stir the contents of the container, pressing lightly. Leave in the cold for 4 hours. Make syrup from the remaining sugar and water, boiling it until transparent. Pour the bubbling syrup over the petals. Boil the mixture for about 6 minutes. Maintain without heating for 8±2 hours. Repeat the cooking function with the same holding time. We carry out the 3rd step of cooking until the jam thickens - approximately 20 minutes. We pack in unstained containers. Store refrigerated after sealing.

Recipe 6. Rosehip and cranberry jam

Ingredients: 750 g peeled rose hips, 330 g cranberries, 1350 g sugar, 700 ml water.

We sort rose hips and cranberries, selecting whole, unspoiled berries for production. Carefully wash under cold running water. Remove the stalks. We clean the rose hips from seeds and fibers by cutting the berries in half or using a pin to remove them from the whole fruit. Rinse the rose hips, washing away any remaining debris. We heat the water. Blanch the rose hips and cranberries in it for a few minutes. Decant the broth into another container. Add sugar and heat until it is completely dissolved. Pour the bubbling syrup over the mixture of rose hips and cranberries. Boil until all the berries settle to the bottom. Decant the syrup. Place the rose hips and cranberries into sterile containers. Heat the syrup and filter through cheesecloth. Let it boil again and pour it into the berries laid out in the jars. Seal after cooling.

Recipe 7. Thick rosehip jam with lemon

Ingredients: 3 cups peeled lemon, 660 g sugar, 215 ml water, 60 g lemon.

We rinse the rose hips, selecting berries suitable for cooking. We cut lengthwise, remove the seeds, and remove any lint. We rinse thoroughly again. Boil water. Add rose hips. Boil for 10 minutes. Rinse the lemon. We erase the yellowish part of the zest. Cut the pulp into randomly shaped pieces. Add lemon and zest to the rosehip broth. We turn the mixture into a puree using an immersion blender for this purpose. Sprinkle with sugar. Stir at constant heating until completely dissolved. Boil slowly, stirring occasionally, for about 15 minutes. We pack it in previously prepared, sterilized containers. We cut out circles from parchment, with a diameter slightly larger than the diameter of the neck of the jar. Place a parchment circle on the filled jar. Store in the cold, covered with plastic lids.

How to make savory rosehip jam

The recipe for rosehip jam has a huge number of different options. So you can prepare this dessert with or without seeds, from rose hips or from its plants. Here are a few tips that will help make your rosehip jam breathtakingly tasty and fragrant:

For seedless rose hip jam, you usually choose the largest fruits or use sea rose hips. It will be easier to remove inedible parts from them.
To remove the seeds, you can cut each berry lengthwise and remove the core with a knife or small spoon. The second method allows you to use the rounded part of the hairpin, while the rosehip remains intact.
After removing the seeds, it is imperative to rinse the berries to remove all remaining fluff.
For preservation with seeds, the smallest fruits are also used, which, moreover, contain a greater amount of valuable substances than large berries.
To prevent the rosehip from shrinking during cooking and remain soft, you should cook it over low heat.
Before cooking, the fruits are blanched for several minutes in water, which is then used to prepare the syrup. Rosehip flower petals should also be scalded with boiling water beforehand.

Rose hip jam for the winter - simple recipes for making it

The beneficial characteristics of rose hips have long been known. Almost everyone prefers to dry it for the winter, later brewing the dried fruits as tea. But most of them don’t even realize that this is far from the only method of preparing rose hips for the winter. From its fruits you can make syrup, create jam, make beautiful jam, which differs not only in its wonderful taste, but also retains all the properties of this medicinal berry. The recipe for making it is very simple and even an inexperienced cook can prepare such a delicacy.

Rose hips are truly a storehouse of vitamins and microelements. It is not in vain that they have been used since time immemorial as a general tonic and anti-cold remedy. It contains:

Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) C, groups B, PP, E, K.
Selenium.
Zinc.
Potassium.
Copper.

Rosehip infusion has a tonic effect, supports and strengthens the immune system. It perfectly restores strength and can be used as a stimulant during rehabilitation after languid illnesses; it is drunk to strengthen the walls of blood vessels, improve blood circulation (Blood circulation is an important factor in the life of the human body and a number of animals) and lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents) . Rosehip is used as a choleretic and diuretic; it restores the functioning of the digestive system and improves appetite.

Wild rose grows in sunny places, so it is best to pick its berries on the edges of forests, meadows, and clearings. Sea rose often grows on steep shores. It is not recommended to take fruits from bushes growing along busy highways or steel roads. The best time for collection is the end of September-October, before the first frost. The collected berries can be dried in the oven or immediately made into jam.

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To make any jam, rose hips must first be prepared. This is a rather long and labor-intensive process, which is why almost everyone doesn’t like to tinker with this berry. They should be cleaned of stalks and leaves, cut each berry and remove the seeds with a spoon. With all this, approximately half the weight of the berries disappears; this must be taken into account when working with recipes.

This is the most common and quickest method of making rosehip jam. The following will be useful for him:

Peeled rose hips – 0.5 kg.
Sugar – 1 kg.
Water – 1 liter.

The rose hips must be washed well, removing all the fluff remaining when removing the seeds. Then it is filled with water and put on fire. After 5 minutes of boiling, the berries should be discarded in a colander and washed again with cool water, and filter the drained water and add sugar to it. Then the berries are again loaded into the container with syrup, placed on the fire and brought to a boil.

According to the traditional method, such jam is cooked in three stages. After 5 minutes of boiling, there is a pause for 7-8 hours. After the third time, it is poured into sterilized jars, closed and wrapped. In this form, the containers should cool to room temperature. Then they can be put away in a cold space and taken out if necessary.

Jam with these ingredients can be cooked at the same time; it will boil down in about 40-45 minutes

Making jam according to this recipe does not require constant supervision and is therefore very comfortable. To cook it you will need:

Peeled rose hips – 0.5 kg.
Sugar – 2 cups.
Oranges – 2 pcs.

Wash the citrus fruits, cut them, remove them from their seeds and then grind them in a meat grinder or chop them in a blender. Rose hips, along with sugar and orange pulp, are placed in a multicooker bowl, filled with a small amount of water and set to “Stew” mode for an hour and a half. After this time, the finished jam is poured into sterilized jars, rolled up and left under a warm shelter until it cools completely.

You can even use dry rose hips for this It is also not necessary to extract the seeds. In this case, during the stewing process, you need to open the multicooker and carefully mash the pulp with a wood masher.

This jam contains twice as many vitamins, since it contains cranberries. Here are its ingredients:

Rose hips without seeds – 0.75 kg.
Cranberries – 0.35 kg.
Sweet sand – 1.35 kg.
Water – 0.7 l.

Wash rose hips and cranberries well with running water, removing all small debris. Place the berries in a saucepan, add water, heat to boiling water and cook for 2-3 minutes. Then pour the water into another container, filter, add sugar and put it back on the stove. Stir until the sugar is completely dissolved. Pour hot syrup, put on fire and keep until they sink to the bottom. After this, drain the syrup and strain, and place the berries in sterilized glass jars.

Put the saucepan with the syrup back on the fire, wait until it boils, and pour it over the berries in the jars. Roll up and put under a warm blanket until completely cool. This jam has a mild taste with a pleasant sourness.

Rosehip syrup retains all the medicinal characteristics of the berries, which is why it is often sold in pharmacies. You can prepare it without the help of others. For this you will need:

Rosehip – 1 kg.
Sugar – 1 kg.
Water – 6 glasses.

Wash the rosehips well, remove leaves and stalks, cut in half and remove the seeds. Then grind them through a meat grinder, add water and put on fire. After boiling, reduce the heat and cook the berries for 10 minutes, stirring.

After this, you can add sugar and cook for another half hour over low heat. Drain the finished syrup, strain, pour into containers and store in the refrigerator.

Rosehip jam for the winter

Now we will prepare an unusually tasty, medicinal, vitamin-rich and healthy rosehip jam for the winter.

I can imagine your surprise, because we are used to making ordinary tea from its fruits, but very few people probably know how to make rosehip jam.

Health benefits of rose hips

Our zealous grandmothers brewed delicious, fragrant tea from rose hips and served it to the whole family on cool winter evenings. The plant begins to flower in May, and the fruits ripen by September or October.

Let's briefly dwell on the benefits of rose hips for human health.

Rosehip contains microelements: copper, potassium, selenium, zinc, vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) of groups B, PP, E, K, and also a lot of vitamins (vitamins are a group of organic substances combined in chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. It is twice as much as in dark currants, and three times as much as in lemon. Therefore, it is recommended to use it for vitamin deficiency, especially in the autumn, winter and early spring;
Rosehip has good anti-inflammatory properties, helps strengthen a weakened body and immunity;
Restores strength after serious illnesses and operations;
Rose hips are used for anemia and its various types;
The medicinal plant will lower blood pressure, strengthen the walls of blood vessels and the heart;
It will lower the terrible level of cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) and cleanse the body of harmful toxins;
Rosehip helps with liver diseases, gallstones and kidney failure;
It is a choleretic agent, restores the functioning of the digestive system and improves appetite;
Recommended for diseases of the urinary system, it has a good diuretic effect.

Gastric and duodenal ulcers;
Gastritis with high acidity;
Tendency to thrombosis, thrombophlebitis;
Disease of the lining of the heart - endocarditis.

How to collect and dry rose hips?

The best place to collect rose hips is a forest or country house; try to avoid collecting fruits near highways and roads. The harvest time begins in September - October, before the first frosts arrive, even small frosts will kill all the beneficial characteristics of the fruit.

It is best to dry rose hips on clean paper in the shade; you can also use an oven or dryer for this purpose at a temperature of 90 degrees. You definitely need to watch so that the fruits do not burn. The finished dried berries will be yellowish or reddish-brown in color, hard and wrinkled.

How to store rose hips?

It is stored in closed tin or glass jars; canvas bags are suitable for this purpose. Dried rose hips can be stored for up to 2 years.

How to brew rose hips?

A medicinal, fragrant decoction or infusion of rose hips is an excellent remedy for strengthening the immune system for colds, bronchial diseases, ARVI, influenza, improves blood circulation (blood circulation throughout the body) in the vessels of the brain, helps with inflammatory effects of the liver and acquired hepatitis. The decoction is recommended for expectant mothers and children to drink.

Rosehip infusion in a thermos

Grind the rose hips in a mortar or coffee grinder (but not to dust). Take the crushed fruits and pour boiling water in a thermos. Proportions: one tablespoon of rose hips per glass of water. Let it sit for 12 hours.

Strain the finished infusion. You need to drink half a glass two or three times a day.

You can add a little lemon or cranberry to the infusion. After cooling a little, you can add a teaspoon of natural honey.

We take all proportions as in the first recipe. Pour the crushed rose hips with water and bring to a boil. Boil over low heat for 10 minutes. Remove from the stove, leave for two hours, strain. Drink the decoction as in the first recipe.

Rosehip jam for the winter

You can make a vitamin dessert from the new fruits, which is great for colds and vitamin deficiencies. At the moment I will tell you how to make rosehip jam.

Ingredients for making:

Peeled rose hips and sugar, the proportions are 2: 1. For two glasses of peeled fruits you need to take one glass of sugar.

We increase the indicated amount of ingredients depending on how much jam you want to get.

First we need to clean the rose hips. To do this, wash and dry the fruit, and then cut off the tail, tear off the stalk, cut the berry in half and remove the seeds with a small spoon. From 1 kilogram of collected rose hips, we will get half a kilo of peeled berries.
We rinse the peeled rose hips well with water, preferably a couple of times, to wash off all the fibers and seeds. We change the water to clean water every time. You can put it in a bowl of water in a colander, and then take it out and let it drain.
After washing, pour boiling water over the rose hips, put on fire and boil for 5 minutes, then collect the berries in a colander and rinse again with cool water. This is necessary so that the skin becomes soft; if you immediately add sugar and water, the skin of the fruit will be hard.

Cook rosehip jam in three batches of 5 minutes each, stir while cooking and skim off any foam that forms.

Sprinkle the prepared and peeled berries with sugar and add a little water. For 10 cups of peeled rose hips, take 1 cup of water. Stir and set to cook on the stove.
Bring to a boil, stir vigorously and skim off the foam. Cook for 5 minutes.
Then remove from the stove, cover with a lid and leave to infuse in the syrup for 7 hours, then boil again for 5 minutes, stirring.
Remove from heat, leave again for 7 hours, and then the final 3rd step of cooking for 5 minutes.
Place the finished jam into sterilized jars and cover with boiled, unstained lids. Store in a cold and dark place in the basement, cellar or refrigerator.

You can cook rosehip jam in one step, like ordinary jam; the cooking time in this case will be about 40 minutes. It will be ready when a drop of syrup that falls on the saucer does not spill.

If you store the jam at room temperature, then the amount of sugar needs to be doubled.

Rose hip marmalade

Fresh rose hips - 1 kilogram;
Sugar - 600 gr.

Clean the berries as described above in the jam recipe.
Wash the peeled rose hips thoroughly a couple of times with clean water, cook until soft and rub through a sieve.
Combine the mashed puree with sugar and cook over low heat, stirring constantly until the mass becomes thick.
Pour the finished rosehip marmalade into sterilized jars while hot and roll up with sterile lids. Store in the refrigerator.

Rose hip marmalade is alive

Another good recipe for making healthy sweets for the winter; in this version, all vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , because heat treatment is not used.

Fresh ripe rose hips - 1 kilogram;
Sugar - 1.5 kilograms.

We grind the peeled and well-washed rose hips in a meat grinder.
Add sugar to the resulting puree and stir well until it is completely dissolved. We store the purchased live marmalade in tightly closed jars in the refrigerator.

Take one tablespoon per day, this is especially useful in winter and spring, when you get enough vitamins.

Rose hip syrup

The necessary rosehip syrup, which you buy at the pharmacy, can be prepared at home without the help of others.

Fresh rose hips - 1 kilogram;
Water - 6 glasses;
Sugar - 1 kilogram.

Wash the rose hips, remove seeds and rinse thoroughly in cool water to remove fibers.
Pass the peeled fruits through a meat grinder, add water and set to boil over low heat for 10 minutes.
Add sugar to the boiled rose hips and cook, stirring, for 30 minutes. Then we strain and pour the finished syrup into bottles. Store in the refrigerator.

Rosehip jam: recipes for the right desserts

Rosehip jam is a tasty and necessary preparation for the winter. Its vitamin composition will help protect the human body during viral epidemics. Rose hips contain a huge amount of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, which increases immunity and improves its resistance to viral and bacterial agents. A delicacy made from these berries increases the overall tone of the body, improves the condition of the cardiovascular system, and helps the functioning of the kidneys and gall bladder. The unique taste of the dessert and its tart smell will please any family member. Golden-transparent jam will decorate a festive table and become a unique addition to baked goods and curd dishes.

Traditional

Rosehip jam is most often prepared according to a traditional recipe, which includes a minimum of ingredients. To make it you need the following products:

1 kg of berries,
1 kg sugar,
1 liter of water.

Prepare the berries: wash, cut into halves, remove the seeds, and place in cold water.
Water is poured into a pan, heated (do not bring to a boil),
Place the berries for a couple of minutes. The broth is poured into another container, sugar is added, and the syrup is boiled.
Add steamed fruits, boil for 3 minutes, cool, leave for 6 hours.
Place on the stove, wait for it to boil, cook for 18 minutes.
Sterilize the jars, lay out the jam, and seal with lids.

The product is ready for consumption immediately after cooling.

Fundamentally! To make the dessert transparent, you need to remove the foam.

Five minutes

Five-minute jam preserves all useful substances and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . For this we will need:

8 cups rose hips,
800 g sweet sand,
1 glass of water.

The rose hips are washed, cut, the core is removed, and dried.
Place in a saucepan, add sugar, wait for it to boil, cook for 5 minutes.
Cool.
Repeat this function 3 times.
Packed in sterilized jars, roll up the lids.

The jam can be considered ready after it has cooled.

With bones

The recipe for rosehip jam with seeds saves time. The fruits retain all useful substances and vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) . It will require the following ingredients:

1 tbsp. water,
0.5 kg sugar,
800 g rosehip berries.

Stages of dessert production:

The fruits are washed, the stalks are cut off, selected, and dried.
Water is poured into a container, granulated sugar is added, and syrup is prepared over low heat.
Add the berry preparation and cook until the mixture is suitable.
Pour the mixture into jars (previously sterilized). Roll up the lids.

Transparent fruits give the jam a nice appearance.

With apple

Apples will add usefulness to the rosehip delicacy. They contain a lot of iron. The flavors of the products mix perfectly with each other, forming a unique dessert.

For it you need:

1 kg sugar,
1/2 liter of water,
1/2 kg apples,
1 kg rose hips.

The fruits are prepared, washed and dried. The core is removed from them. Apples are cut into slices.
Prepare sweet syrup, stirring it constantly.
Add berries to it for 7 minutes. (at the boiling stage), place the apples for 20 minutes.
Packaged in sterilized jars. Screw on the lids.

The dessert is used as the inside of pies and buns.

With lemon

Lemon increases the usefulness of jam. To produce it we will need:

1 tbsp water,
2 lemons,
700 g sugar,
800 g rose hips.

Prepare the fruits: wash, cut, remove the core.
Remove the zest from the lemon and separate the pulp.

Fundamentally! The snow-white layer from the lemon must be removed. It will give the dish bitterness.

The berries are placed in boiling water for 8 minutes.
Place lemon, sugar and steamed berries in a container. Grind with a blender.
Add the mixture to the pan, boil it for 25 minutes, and cool.
It is poured into jars that have been sterilized in advance.

The jam is served cold.

With cranberries

Cranberry is a necessary berry that is consumed as a remedy for colds. It adds sourness to the dessert. To make such sweets, the following products are useful:

1.3 kg sweet sand,
350 g cranberries,
800 g rose hips,
0.7 ml water.

The fruits are washed, dried, and selected. The core is removed from the rosehip.
Pour granulated sugar into the pan and dilute it with water.
Place the mixture on the fire and prepare the syrup.
Add the fruits and cook until they sink to the bottom of the container.
Remove from heat and place the berries in sterilized jars.
The syrup is filtered through a sieve and brought to a boil.
Pour berries into jars. Seal the lids.

The dessert comes out transparent and is used as a decoration for confectionery products.

From leaves

To make jam from rosehip leaves you need the following products:

200 g leaves,
1/2 kg sugar,
350 ml water,
1 lemon.

Prepare the petals: remove them from the flower, select them, wash them, and divide them into 2 parts.
Boil 30 ml of water, add half the petals and 100 g of sweet sand and lemon juice. Waiting for it to boil. Cool.
Repeat this function with the second part of the petals. Place the workpiece in the cold for 4 hours.
Prepare syrup from the remaining ingredients, add it to the mixture, bring to a boil, and cook for 6 minutes. Cool.
Place on fire and bring to a boil. Cook for 20 minutes.
Place the jam in sterilized jars and seal with lids.

The delicacy is ready after it has cooled completely.

From the sea

Sea rose contains a huge amount of vitamins and microelements. Its size is much larger than ordinary fruits. To make sea rose jam, you need the following ingredients:

1 kg of fruits,
1 kg sugar,
300 ml water.

The fruits are prepared: washed, cut, cored, and dried.
Place sugar and water in a saucepan, place on the stove, and prepare the syrup for 2 minutes.
Add fruits, bring to a boil, cool for 12 hours.
The syrup is separated, waiting for it to boil, then poured back into the berries. Leave for 6 hours.
Place on the stove and boil again.
Sterilize the jars, lay out the jam, roll up the lids

The benefits and harms of rose hips

Rosehip has a huge number of necessary parameters:

Increases immune defense due to a huge amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. The product is used as a prevention of viral diseases.
Makes the walls of blood vessels elastic, improves the condition of the hematopoietic system.
Helps lower cholesterol (Insoluble in water, soluble in fats and organic solvents.) , prevents the formation of plaques in blood vessels.
It has a diuretic effect, which helps it cope with diseases of the genitourinary system.
Removes excess bile in diseases of the gastrointestinal tract: biliary dyskinesia, bending of the gallbladder, liver pathologies).

The vitamin composition of the product (B, P, E, K, C) helps maintain the body in good shape, reduces fatigue, and improves sleep.

Despite so many useful properties, rose hips have the following contraindications:

peptic ulcer of the stomach and duodenum,
gastritis with increased gastric acidity (in the acute phase),
contagious endocarditis (inflammation (Inflammation is a complex local reaction of the body to damage) of the cardiac membrane).

Before using rose hips for these diseases, you should consult a physician.