These past 2 weeks, in addition to food preserves, I have been preparing ingredients to be added to my homegrown healing library. One of the exciting additions this fall is a healthy bowl full of rosehips that a dear friend gifted me.
To prepare my rosehips, I first rinsed them and then removed all the leaves and stems. At the tip of the rosehips there are a patches of ‘hairs’. Some methods of drying will recommend that after the rosehips are dried and chopped, you can rid your stock of the ‘hairs’ by using a sifter. I want to store whole rosehips in my healing library so I chose to just cut the tips off before the drying process.
After the rosehips were prepared, I oven-dried them until the skins had a reddish brown leathery quality. Drying rosehips is just intended to remove extra moisture to increase the shelf stability. The rosehips should not fundamentally change into a new product, like plums drying into prunes.
I stocked away a quart mason jar full of dried rosehips for future recipes. This left a little over a cup of rosehips to infuse into Rosehip Honey.
There are 2 basic methods to infuse honey. I have used both and select based on the material to be infused, and the time horizon I have to complete the project. For dried fruit infused honey, I prefer to simmer the honey with fruit directly added to the honey. I do this by placing the cooking pan with honey and fruit in a hot water bath so that the heat is evenly distributed and the honey is not scorched.
For more complex recipes, such as my turmeric savory honey, I allow time to infuse the material into the honey passively for 6-8 weeks. After the dwell time is complete all I do is strain the extra material out of the honey and store infused honey in a mason jar.
(Passively Infusing Turmeric Savory Honey)