This jam is homemade, with no additives and is sufficient for Vitamin C!
The rosehip contains a lot of vitamin C, lycopene, vegetable acids and pectides. Since vitamin C is not lost on rosehip during cooking, its jam also provides vitamin C, which is especially important during the winter months. As a medicinal plant, the rosehip is used for bladder and kidney problems, colds and gout and rheumatism. Rosehips can be eaten raw, but they are usually made into mush, jam, fruit wine, liqueur or infusion drinks.