Flavors Of The Archipelago – A Simple Rose Hip Puree Recipe

In this post, I will share my simple yet delicious rose hip puree recipe. I first tried it some years ago and now I make it every autumn.

Kökar is bursting with rose hips in the autumn. When I was a child, rose hip soup and puree were available in my nursery, among other places, but now it has disappeared from store shelves.

Inspired by the colorful berries I decided to try and make some puree myself. I used only 3 ingredients, rose hip berries, water and sugar. And the pure tured out delicious!

In addition to good taste, it also contains a lot of vitamin C. I picked the berries in the outer archipelago, where there are only a few cars and no pollution. I know the berries can’t get any purer than this! Real superfood!

I use the puree with my breakfast porridge every morning (well, while it lasts). It is also tasty with vanilla ice cream or natural yoghurt.

Here’s my rose hip puree recipe, if you want to try it.

How to make rose hip puree: 

• Pick berries. This is the easy part. Berries are big so it is very quick to pick them.
• Remove the seeds from the berries. This is the hard part! Cut every berry in half and scoop the seeds with the “other” end of the spoon. Rince the cut berries.

• Put the berries into a pan and add water so that it covers the berries. Boil for 30-45 minutes or until the berries are soft.
• Puree the berries (with the water they were boiling in) in a mixer. Add sugar to taste. Boil the puree until the sugar melts.
• Preserve puree in jars or plastic containers. I have preserved it in the freezer in plastic containers because the puree does not contain any preservatives.
• Enjoy nature’s goodness!

When I see these beautiful blooming rose hips in the summer, I always think of what lovely puree they will be later!

Did you know that according to the everyman’s rights in Finland, you are allowed to pick berries and mushrooms?