Hagebuttenmark

Rosehip Mark is the traditional name of a jam manufactured from rosehips. Regional other names are common, namely Hägenmark ( Swabian ), Hiefen, Hiffen, Hiften or Hippe Mark in francs or Butt Most in Switzerland.

Rosehip Mark was formerly an important supplement to the diet, as rose hips have a high vitamin C content and can be harvested even in winter. It can be used as a spread, to sweeten beverages and for desserts and pastries. Rosehip Mark is the traditional filling for Frankish donuts.

Food Legal classification

Rose hip purée is usually a jam or ( from 35 percent Fruchanteil ), but only if it contains at least 55 percent soluble solids a extra jam in the sense of the German jam Regulation. This is in the production in the cold method (see section "production" ) is not always guaranteed. Rose hip purée that does not meet this requirement, for example, comes under the name " rose hip jam " in the trade.

Conceptually is not always a clear distinction between the jam and the raw, unsweetened jam manufactured from rosehips, which serves as starting material for the production of jams, but also finds another use in the kitchen. So the Culinary Heritage of Switzerland meant by the term " Butt must " explicitly only raw fruit pulp, whereas the Swiss Idiotikon it performs as boiled canned.

Production

In the production of rose hip purée in principle, the problem arises that the nutlets ( colloquially cores) are inedible and must be removed. There are two production methods:

Hot procedure

To prepare the rosehips are first seeded, boiled the seeds with a little water or wine and allowed to stand with the sieved liquid a few hours to days the flesh. It is then cooked briefly, happens about one to one mixed with sugar and hot filled after re boiling in tightly fitting glasses. There are also raw, otherwise similarly prepared variants that are less durable.

This type of production is common today; particularly the large jam factories make rosehip jam so forth. Because vitamin C is decomposed during cooking, it is only listed in boiled rose hip purée in small quantities.

Cold process

For traditional ( Swabian ) Preparation of rose hips Marks the rose hips are cut and then stored until they are soft ( about 5 days at about 12 ° C); then they are without being previously cooked but happens under clogging of as little water through a sieve ( mostly through two filters: one coarse for removing the cores, a finer to remove the fruit hair). The Rohmark thus obtained is then compared with normal crystal sugar on mind 62 ° C, max. 75 ° C heated. This can Rohmark cold stirred with honey, sweetened with fruit or cane sugar and flavored with red wine, white wine, orange juice or apple juice. The rose hip purée prepared in this manner is relatively rich in vitamin C.

The Culinary Heritage of Switzerland describes a similar process in which you get freezes as a preliminary step the fruits and thaws again, so that they are soft and flesh and nutlets better loosen them. In addition, the reduction takes place with a meat grinder. Otherwise, the process is the about the same as the above.