Dulce de rosa mosqueta is made from the wild rosehip, the fruit of the mosqueta rose that grows abundantly across Patagonia. The rosehips ripen to a bright red in autumn and are gathered wild, their high vitamin C content long known to the indigenous peoples and settlers. The jam is made by simmering the strained pulp of the rosehips with sugar until thick and glossy, producing a bright red, tart-sweet preserve that is served with bread and fresh cheese, or drizzled over pancakes and desserts. It is one of the emblematic flavours of Patagonia, sold in every tourist shop and market, and its vivid colour and tart flavour distinguish it from any other jam.
A bright red, vividly tart-sweet jam with a floral, fruity character unlike any other preserve, spread on fresh bread with cheese, or drizzled warm over pancakes. The colour is striking, the flavour clean and high.
The jam relies on the rosehip's natural pectin and high acidity. Wild rosehips are gathered ripe, boiled until soft, then strained through a fine sieve or food mill to remove the seeds and tough skins, leaving only the smooth pulp. The pulp is cooked with an equal weight of sugar and a squeeze of lemon until it reaches setting point, the natural pectin in the rosehips giving a firm set without added pectin. The bright red colour comes from the fruit's pigments and is preserved by the brief cooking. The tartness, from the fruit's high acidity and vitamin C, distinguishes it from sweeter berry jams.
Variations
A syrup version is thinner, used over ice cream or in drinks. Some mix it with apple for a softer flavour.
On the Palate
Where Dulce de Rosa Mosqueta sits in the Argentinian flavor cloud
Ingredients
Serves 8How it's made
6 steps · 15 min
- 15 min
Simmer 500g fresh or dried rosehips in water to cover for 20 minutes until very soft.
- 25 min
Pass through a food mill or fine sieve to remove all seeds and skins, leaving smooth pulp.
- 34 min
Weigh the pulp; add an equal weight of sugar and the juice of half a lemon.
- 47 min
Cook over moderate heat, stirring, 20 to 25 minutes until thick and glossy and the jam reaches setting point.
Watch outCook until it's thick, glossy and a spoonful mounds without running — setting point; the rosehip's own pectin does it, but stop before it goes stiff or it turns rubbery once cold.
- 54 min
Pour into sterilised jars; seal and cool.
- 63 min
Serve with bread and fresh cheese, or drizzle over pancakes.
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