Whenever I snack tiny spoonful of the delicious rosehip jam, I close my eyes and remember sunlit wild rosebushes on beautiful morning in October. While around our home there are only few bushes with small fruits, in Swabia you can find a lot beautiful fruits. And so we used our saturday morning stroll to pick some fruits. With four people more then a kilogram is fast picked.
The fruits then traveled home with us and the next day I started making jam. Before I checked different methodes and decided to first cook them, puree them and then pass them through different sieves to remove the seeds and seed hairs. Cooking Rosehip Jam is a time consuming task but nevertheless rewarding. I find that adding enough water while passing the fruit pulp through the food mill is crucial to get all of the fruit puree through the
That’s why I ended with 1 kg of Fruit pulp and about 500h of seeds. The pulp I mixed then with half of the amount of sugar and cooked for 2 minutes. Then the jam was nicely thick then and very delicious. To make sure that the jam keeps well (with this low amount of sugar) I decided to sterilize the jam as do I do it for my Zwetschgenmus. And now I enjoy the jam every morning 🙂
In this year Indian summer lasted long. But now the days are getting shorter and air is chilly when I leave the house in the morning. And when I drive through the range of the hills I can see the first sun rays turning the misty valleys below into golden lakes. It is autumn, finally.
Cornucopia, the horn of plenty, is a symbol of abundance and nourishment in the classical myths and is often associated with autumn. And when I prepared my little pastries I look on the nuts and apples and that little cornucopia would be the right way to celebrate autumn plenty.
My birthday last friday was the last real summer day with 32°C. Already one day later the temperature dropped to 20°C and it started to rain heavily. Hello Autumn! And so it was easy to decide for a cake for the birthday get together with the family. I baked the first apple cake of this season, a cake which is called Riemchenkuchen or Rhineland Applecake. It is a childhood favourite, a yeast dough cake filled with apple sauce.