Pitting the rose hips »This is how it works effortlessly

Use a sieve and Flotter Lotte to tackle the kernels

Because the fruits have a relatively large number of seeds and skin-irritating hairs compared to the pulp you need a large number of rose hips to make a significant amount of jam or sauce to win. Slicing and pitting the fruits one at a time would take too much time.
Instead of reaching for a knife and laboriously scraping the kernels with burning fingers, you can use a simple trick: To get to the seed-free pulp of the rose hips: The rose fruits are boiled with a little water and then strained. This is how you get the pure fruit pulp that you can process into fruity delicacies. The pods and seeds that remain in the sieve are not lost either: this marc is suitable as a base for rosehip vinegar or syrup, as well as dried tea.

The trick: pass rose hips twice

After the laborious but rewarding harvest of the rose hips, proceed as follows to separate the kernels from the rose hip pulp:

• Sort out shriveled or mushy rose hips and any leaves and stems.
• Wash the fruit thoroughly under running water to remove any impurities.
• Put the rose hips in a sufficiently large saucepan and add enough water to just cover them.
• Boil the whole thing up and let it simmer on a low flame for about half an hour, depending on the size of the rose hips.
• As soon as the fruits are cooked soft, you can mash the mass with a potato masher. Passing will also succeed without this facilitating step.
• Take the Lotte Lotte or a coarse sieve and rub the rose hip mixture through it.
• To remove the fine hairs, pass the pith one more time: this time through a finer sieve or cheesecloth.