Duo of Rose bushes for rose hip jam

This Duo of Rose Hips Jam Roses brings together two roses 'Savoranova White' and 'Savoranova Smart' selected for their abundant, decorative, tasty and fragrant fruiting. They are part of a new series of hybrids of the wild rose that have all received the ADR* label for their hardiness and natural disease resistance. These small bushes, 70 cm tall, bloom all summer. Their semi-double corollas exhale a light scent of wild rose and are highly visited by pollinators. Each one gives birth to a large, pulpy, orange-red rose hip, very rich in vitamin C. In the garden, this duo is perfect in a small flowering hedge or in a flower bed. The Savoranova roses, with their compact size, are also very well-suited for container gardening.

The duo consists of:

1 Rose 'SAVORANOVA White Uhlsylt': semi-double white flowers measuring 6 cm in diameter

1 Rose 'SAVORANOVA Smart Uhlrutida': also semi-double flowers, with a soft pinkish-purple colour, measuring 5-6 cm in diameter.

*The German ADR label is awarded according to specific criteria to exceptional rose varieties that are particularly disease-resistant and very hardy.

The Savoranova roses, very hardy and almost maintenance-free, are simply pruned into a ball shape in March. They are planted in early spring or early autumn in well-prepared and loosened garden soil enriched with compost. They can be used in a small low hedge or mixed with other flowering or fruiting shrubs such as the Strandperle 'Norderney' rose or the Street Colours La Grande Motte Meimeigea rose, which attract pollinators with their blooms. A distance of 50 cm should be respected between each plant. Rose hips can be used in many delicious recipes such as jam, jelly, macarons, tea, herbal infusions, and unusual cuisine.

Recipe for SavoraNova® rose fruit jam (source Globe Planter):

• Harvest the rose fruits after the first frost.
• Remove the black tip of the rose fruit, then cut each fruit in half and scrape out the seeds and urticating hairs. Then put the fruits in a bowl and cover them with water.
• Mix a little and then, using a sieve, remove the remaining hairs on the surface. Rinse the fruits again with running water. Cook them in water (the volume of water should exceed the fruits) until the flesh of the fruits falls apart (making sure to add water during cooking to prevent the pulp from burning).
• When the pulp is very tender and the juice is well-coloured, remove from heat and strain through a sieve to remove large pieces of peel. Crush against the sides to obtain as much pulp as possible.
• Measure the amount of pulp obtained and add an equal weight of sugar.
• Gently bring this mixture to a boil and let it cook for about 15 minutes. Pour the still-hot preparation into a jar. Then wipe the jar with a damp cloth to remove any spills on the edges, and close it with the lid. Then simply turn the jar upside down to create a vacuum (the vacuum is created as the preparation cools). You will obtain a beautiful red jam with an original taste and a high vitamin C content that withstands the cooking process of the fruit.