Hagebuttenmark
Hagebuttenmark, also called Hägenmark, Hiffenmark or Buttenmost, is the traditional name for a fruit preserve made from rose hips, sugar, and sometimes red wine.
In the past, preserves were an important source of vitamin C. In addition, rose hips can be harvested and processed into the preserve in winter. Hagebuttenmark is used as a spread on bread, as sweetener in beverages and as condiment on desserts and pastries. It is for example the typical filling for Krapfen in Franconia.
Food law aspects
In the European Union, commercially produced Hagebuttenmark has to be declared as "Hagebuttenkonfitüre extra" or "Konfitüre einfach". Since the "Hagebuttenkonfitüre extra" with kernels is not edible, there's a special provision that allows declaration of the Hagebuttenmark as "Konfitüre extra". If it is produced in raw processing, it may not be named "Konfitüre" as it does not contain the required anhydrous mass of 60%.Preparation
Generally there are two ways of prepare Hagebuttenmark:- In the most common method used by big companies, firstly the rose hips are seeded, then the seeds are cooked with little water or wine, then drained, the liquid so obtained together with the pulp is then let to brew for few hours to a few days. Then the pulp is cooked and puréed, mixed with sugar in a one-to-one rate, cooked again and then filled hot in jars. This kind of preparation guarantees a long shelf life but, as Vitamin C is not heat-resistant, only traces of it remain in the finished product.
- In the traditional Swabian method the rose hips are cut open and stored until they are soft. Then they are filtered through a sieve without being cooked. This pulp is then heated with sugar to a temperature between and and then flavoured with wine, orange juice or apple juice.