Traditional recipes

Rose Hip Jelly

Rose Hip Jelly

Homemade jelly made from the rose hips of wild roses.

Photography Credit:Elise Bauer

“Can we make rose hip jelly?” asked my young (10) friend Alden as we walked along the beach bordered by sand dunes covered with beach roses.

“These,” she said, pointing to the bright red jaw-breaker sized orbs in the thorny shrubs, “are rose hips. And mom says people make jelly out of them.” We were surrounded by thousands of them.

“Sure!” said I. Thank God for the Internet.

So, what are rose hips?

They are the seed pods of roses; if you leave the flowers alone to wither on the plant instead of picking them, they will produce rose hips.

Rose hips are edible (as are rose petals), though you want to make sure to pick rose hips only from roses that haven’t been sprayed with pesticides. Wild beach roses are perfect, as are dog roses and sweet briars.

Rose hips do not taste like roses. Their taste is sort of tangy, like hibiscus flowers.

If you’ve ever had Red Zinger tea, it’s along that line. Rose hips are an excellent source of vitamin C; I’ve seen references from 8 to 40 times as much C in rose hips as in oranges.

So we did, indeed gather buckets full of rose hips from the beach and made a couple batches of jelly and one of jam. Of the two, the kids seemed to prefer the jelly and the adults the jam.

The jam is marmalade-ish given that I use an orange and a green apple to help provide pectin. (See Rose Hip Jam for the jam recipe.)

The rose hips themselves have very little natural pectin. The jelly recipe uses commercial pectin.

In doing research for the jelly adventure, several sources mentioned that the rose hips are best picked right after the first frost, when they are the sweetest. We picked them in August, and tried to get them as red all around as we could, and firm, blemish-free.

Have you ever cooked with rose hips? Made tea with them? Jams or Jellies? If so, please share your experiences with us in the comments.

Rose Hip Jelly Recipe

Rose hips have seeds on the inside that are itchy and irritating. You can leave the seeds in if you want, or remove them; they will get strained out if you don't remove them before cooking.

On doing research for the jelly recipe, one source said that the seeds were slightly tannic and recommended removing them. I tried it both ways and noticed practically no difference in the resulting taste. Removing the seeds is rather painstaking, and for the jelly recipe can add an entire hour to the jelly making process.

Do not use aluminum or cast iron to cook the rosehips; use stainless steel or non-reactive cookware.

Ingredients

  • 2 quarts rose hips
  • 6 cups water
  • 1/2 cup fresh squeezed lemon juice
  • 1 package SureJell pectin
  • 1/4 teaspoon butter
  • 3 1/2 cups sugar
  • 6 8-ounce canning jars and fresh lids
  • Jelly bag strainer stand (or cheesecloth over fine mesh sieve)

Method

1 Rinse and trim: Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.

2 Boil the rose hips: Place rose hips in a large pot. Add 6 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.

3 Mash hips and strain: Use a potato masher to mash up the rose hips into a rough purée.

Set up a jelly bag, or a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot.

Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out.

4 Prepare canning jars: You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes.

To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.

5 Measure the juice: You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).

6 Make the jelly: Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin.

Add the sugar. Once the sugar has dissolved, add the butter.

Bring to a hard boil (one that you can not reduce by stirring).

The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.

7 Can the jelly: If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure.

To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes.

Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.

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Rose Hip Jam

The tart, reddish-orange hips of Rugosa Roses make a wonderful jam! See how to make this tangy jam—which is also loaded with vitamin C when fresh. Rose hip jam is a delicious spread on toast, in yogurt, with game meat, on ice cream, with oatmeal, in pancakes, and on a cheese sandwich!

What are rose hips? They are seed pods of roses! If you leave the spent flowers on your rose bush, look closely and you will see small berry-sized balls on the tip of stems. They turn orange-red at maturity. We normally use hips of Rugosa Roses. They have the largest, most abundant, and best tasting hips. However, all rose hips are edible. Just make sure you never harvest hips from a plant sprayed by pesticides or chemicals. You can also buy dried rose hips.

What do rose hips taste like? They have a bit of the tartness of a crab apple roses are in the same family as apples and crab apples, which is why their fruits resemble mini crabapples.

How do you harvest rose hips? If you have your own rose bushes, harvest in the fall (October, November) when the rose plant is leafless. Wait until first light frost has nipped the leaves but before you experience a hard frost that freezes the hips solid. Light frost helps sweeten the flavor and is also good for the plant.

Clip ripe hips off a rose bush with a knife or scissors. Make sure to wear garden gloves. Trim off the stem and blossom ends. Slice the hips in half with scissors. Remove the seeds. Rinse off the rose hips with cool water. Dry completely. And then get read to use or freeze for later use.

Below is our recipe for Rose Hip Jam. If you have extra rose hips, you can also make tea! Just steep 4 to 8 rose hips in a cup of boiling water for about 10 to 15 minutes.


Step 1: Identifying Rose Hips

Most roses produce hips but I think the best hips come from roses like, Beach roses, Dog roses, and Wild roses. They don’t produce a rose like long stemmed roses, the flower is small with 5 to 6 petals and a cluster of stamens in the center. The fruit is red in color, varies in size, and filled with seeds, much like a small tomato, on many rose shrubs they cluster at the blossoming ends of the branches. Roses shrubs start to blossom in the spring and as the blossoms die they produce hips that stay in the bush well into winter. The leaves are small only about an inch long, odd pinnate, and obtuse or elliptic, with a serrated edge.


How to make and can Rose Hip Jelly

We love to forage for wild rose hips throughout the fall and winter to make home herbal goodies like delicious Rose Hip jelly. Rose hips are naturally high in Vitamin C and E so we can boost our family’s immune system when we eat our homemade Rose Hip Jelly.

Foraging for Rose Hips

Rose hips are our favorite wild edible to forage in the fall and winter since you can’t miss seeing their bright pops of color in an otherwise drab winter landscape. We have a plethora of wild rose bushes along the creek on our property. There are ample rose hips for us to forage and plenty to leave for the wild critters who may also enjoy eating them.

Here’s our previous post on how to identify and forage for rose hips. One tip I will share based on my experience is to wear a pair of leather gloves when foraging for rose hips. If you forget gloves, go back and get them (I didn’t do this the other day and I regret it!) After foraging for rose hips in the wild rose thicket along our creek the other day, my hands are covered in scratches from the thorns on the rose bushes. And I was even being careful trying not to get scratched! Luckily I had a jar of our homemade yarrow salve in the house to soothe the nasty scratches on my hands.

Rose Hip jelly recipe

This is the same basic jelly recipe I use for most of my homemade wild edibles jellies. The recipe makes about 4-5 cups of jelly.

Recipe Ingredients:

2-3 cups of Rose Hips, washed and blossom end removed

1/4 cup plus 4 teaspoons of lemon juice

1/2 cup – 1 cup honey OR 3/4 cup sugar – 2 cups of sugar

Recipe Directions:

  • Step 1: Place the Rose Hips and 4 cups of water in a large pan on the stove. Bring to a boil then simmer for at least 30 minutes to an hour. Using the back of a large spoon, press and mash the Rose Hips in the water to make a Rose Hip tea.
  • Step 2: Allow the liquid to cool a little then strain the Rose Hips from the tea. The hairy seeds inside Rose Hips can cause digestive irritation for some so I place a piece of cheesecloth folded in thirds inside a fine mesh strainer like this one when straining the rose hips. Then gather the cheesecloth into a bundle and gently squeeze out the remaining liquid.
  • Step 3: Pour the Rose Hip tea into a large pan and stir in all of the lemon juice. Stir in 4 teaspoons of calcium water (this can be found in the Pamona’s Pectin box).
  • Step 4: Measure the honey or sugar into a bowl. I often use honey that we harvest from our bee hives but if we’re running low on honey I use a mixture of honey and unrefined sugar. Stir the 4 teaspoons of pectin powder from the Pamona’s Pectin box into the honey/sugar.
  • Step 5: Heat the Rose Hip tea in the pan on the stove until boiling. Then quickly whisk in the sugar and/or honey pectin mix from the bowl. Boil the mixture for 1-2 minutes while continuously stirring to prevent sticking.
  • Step 6: Turn the heat off on the stove burner and ladle the Rose Hip jelly into hot, clean canning jars (inspect your jars first by following these tips!). Process in a boiling water bath canner (this is the one we have and love) for 10 minutes. Don’t forget to adjust your processing time according to your altitude if necessary!

Rose Hip jelly is so delicious and has a totally different flavor and color than the other wild edible berry jellies we make. While our family was enjoying eating our wild Rose Hip jelly, we were discussing the flavors we tasted: “citrusy”, floral, earthy, sweet. Two year old Little Brother didn’t offer up his insights into the flavor, but he did keep asking for “mo, mo, mo!” So we know he approves of our homemade wild Rose Hip jelly!

If you enjoy foraging and making wild harvested jellies, check out our other posts:


For another thing, I consider this magical recipe sacred: it leverages the fruit of the queen of flowers sweetened with pure, precious honey and kissed by a prized essential oil.

The mother of rose hips, the inimitable rose, is a storied and cherished magical ally. Her sweet fragrance comforts grief, soothes wounds, lifts spirits, and inspires love. (For more on rose, see my mooning over rose here...) You probably don’t need me to go on and on about rose. Rose hips, on the other hand, might require some magical alignment…


Rose hip Syrup – recipe

1) Place the pulp left in the sieve from the straining stage of the rose hip jelly into a pan with enough water until is liquid again. Bring to boil, turn down heat, add lid and simmer for an hour.

2) Strain the mixture through muslin or use a jelly bag. Measure the amount of liquid and pour into a clean pan with the same measurement of sugar (e.g. if you have 500ml liquid, add 500g sugar). Bring slowly to the boil so the sugar melts and then simmer for 10 minutes. Pour into sterilised jars, leave to cool and then label.

I used this rose hip syrup all through last winter, taking a spoonful any time I felt that prickly feeling at the back of my throat suggesting the arrival of a winter cold or flu-like infection. I can’t guarantee it was the syrup that did it but I can tell you that I didn’t have a single cold last winter, something I am usually very susceptible to!


Rose Hip Jelly

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Rose Hip Jelly - Recipes

I've never seen as many wild rose hips as I saw in the upper Skeena watershed of British Columbia this fall. I was there to fish for steelhead and I suppose I might have earned a few raised eyebrows if I'd put down my rod and spent the rest of the trip picking hips, but when opportunity knocked I made sure to fill a bag. The banks of the Kispiox River in particular were covered with the bright red globes. No doubt Mister Griz was picking his own share.

A rose hip is the seed pod of the rose, and nearly as attractive as the flower it replaces. It's famously loaded with vitamin C. Last year I made rose hip syrup. This year, jelly.

My first morning in steelhead camp I awoke to a shiny white veneer covering the ground. Rose hips gleamed in the sun. This is the best time to harvest your hips—after a hard frost. The hips endured a long drive back to Seattle and a month in the freezer, but this didn't seem to matter.

Back home I did a little research before realizing that, as with most jellies and jams, a recipe is merely a guideline. Add and subtract according to your own taste. If I'd had another lemon I would have squeezed in more lemon juice. I used less sugar than many recipes because I like the tanginess of the hips. I chose jelly for the warm, diaphanous color, because it was easiest, and I was short on time, but a marmalade-like jam would be a good choice too.

If I had not have been so focused on the giant wild steelhead finning around in the river beside me, I might have picked a more reasonable amount of rose hips to preserve, certainly no less less than 8 cups. As it turned out, I came home with a scant 6 cups. Consider doubling the amounts below for best use of your time.

1. Wash and stem the rose hips, then cover with water (4 cups in this case) in a stainless steel pot and simmer for an hour or so until the hips are soft and easily mashed with a potato masher.

2. Strain the liquid. A jelly bag is ideal, but a combination of strainers and cheese cloth will get the job done. I used a food mill for the first pass and then lined a fine mesh strainer with a double layer of cheese cloth. After the liquid passed through I balled up the remaining mash and squeezed out the juice. The point is to extract as much juice and as little pulp as possible. This yielded 2 cups of juice.

3. Return juice to pot. Add lemon juice and pectin and bring to a boil. Add sugar and continue to boil for a minute or so while stirring. Remove from heat, skim off any foam, and immediately ladle into sterilized jars.


Rose hip jelly

Lately, I’ve been scavenging for food. Or so it seems. In an effort to keep our food bill down, I’m being sure to use up everything I can collect or, um, harvest I believe is the more appropriate term, in the garden, and, it is that time of year again when my farmer neighbors’ honor-system front yard farm stands are toppling over with squash, tomatoes, apples, peppers, beans, and, those harbingers of cold weather to come, pumpkins, corn stalks, and mums. Earlier this week, I scored 6 pounds of not-so-perfect apples (this is what they are called. It’s on the bag and everything.) for $2.50 – that’s a lot of snacking and pies, and a pound of Hungarian hot peppers for $1.50 that are now sitting on a screen drying for winter use as crushed Hungarian hot peppers. Herb drying has been underway for over a month, as the 16 ounce jar full of oregano can attest, and mint jellies are soon to follow.

During July, JR was kind enough to share that he had noticed a slew of blackberries growing on the back side of our barn, and for the cost of sugar and one lemon, I was able to put up two jars of gloriously sweet-tart purple jam that is sure to bring much joy to us this winter. Its capacity for mid-winter doldrums glee-inducing may only be matched by this, another virtually free preserving effort, rose hip jelly.

Rose hips. They sound so romantic, really, don’t they? In homage, perhaps, to my extremely romantic (ahem, and slightly delusional) notion of Victorian-era England, I’ve long wanted to craft delicacies of rose petals and any associated rose byproducts. Rose water? Candied rose petals? (oh, candied rose petals are coming soon. Yes. They are.) I have lovely pale pink and fuchsia roses growing here on the side of the house – this is the first year of the eight they’ve been tucked into that garden that they are finally being generous with their flowers, but those are not the roses from which the rose hip jelly comes. Oh, no. The rose hips come from the beach rose – Rosa rugosa*, which is sometimes called beach tomato. And that is no accident. The hips, as you can see above, do resemble tomatoes, and after cooking them and straining their pulp, they also smell a bit like tomatoes. In fact, I thought that there was a chance that my jelly might end up tasting a bit more like sweet tomato paste, but I could not have been more wrong.

If you are on my Christmas list, it is advisable to let me know that you do not store preserves and such for some indefinite “later” time, as people who do not eat their gifts of preserves will not be in receipt of this rose hip jelly, and, oh, they want to be. Let me tell you. They want to be.

The jelly is a gorgeous autumnal shade of rust-orange – I’d like a mohair, or, heck, even cashmere, sweater in this shade, please. J. Crew, are you listening? And could you please have a sale upon release? Oh right. This is a food blog. The taste. The taste of rose hip jelly has been compared to red zinger tea, which strikes me as pretty accurate, though JR tasted it and immediately said, “hmmm…like tangerine. Wow. That’s good. How much did you make?” Well, the “like tangerine” came first, then there was some muffled eating-tangerine(ish)-tasting-jelly-on-bread noise, then the question of quantity. That’s how it really went down.

There is a fair bit of labor involved, though it may be stretched out over time. First, there is the collecting. I collected 5 cups of rose hips while walking off of the beach, which makes it seem not at all like labor. Once you get them home, you’ll find that the rose hips have a center chock-a-block with seeds and little thistle-like scratchy hairs. Unappetizing, I know. To avoid spending an entire work day removing seeds, some foreparent of scavenged preserves came up with the idea of first cooking the fruit in water whole (after the removal of stems and the dried up bit that was the base of the flower), letting it steep overnight, then straining the juice and pulp through a fine mesh strainer or colander lined with multiple layers (say 4 or 5) of 100% cotton cheesecloth. I did the fruit cooking activity on a Thursday, the pulp straining on a Friday, placed the strained pulp and liquid in an airtight container, refrigerated it, and made the jelly on that Sunday. Once your pulp is ready to go, the whole cooking and canning process should take in the range of an hour. Not a bad investment for inexpensive – yet gloriously impressive – holiday gifts. Or as a condiment for cheese and crackers. Or even just for pb&j.

Can’t you see me in a nice cashmere sweater in this shade? I’ll be eating pb&j all winter to offset the cost of the sweater, of course.

  • 5 cups rose hips, stems and flower remnants trimmed off, as well as any nasty bits that look rotten or bruised, and rinsed of beach sand or other debris, including worms - it's not nearly as much as it sounds like to prepare them, though. Really.
  • 4 cups water
  • 1/2 cup freshly squeezed lemon juice (from 2 to 3 large lemons)
  • 3 1/2 cups granulated sugar
  1. I like a slighly loose jelly, so I opted not to use pectin, the addtion of a packet of which would result in a firmer jelly, as pectin is used as a setting agent.
  2. Place the cleaned and trimmed rose hips and the water into a large stainless steel stockpot (at least 12 cups capacity). Cover and bring to a simmer over medium heat, stirring occasionally. Cook at a gentle simmer for 20 minutes, remove from the heat, and let stand, covered, overnight.
  3. The next day, place a colander lined with 4 layers of cheesecloth or a fine mesh strainer over a large ceramic, stainless, or glass bowl (at least 4 cup capacity). Working in batches, transfer the cooked fruit to the colander or strainer, and using the back of a metal spoon, press the pulp and juices through the strainer. Scrape the bottom of the strainer occasionally to remove pulp, but be certain to use a different spoon from the pulp-pressing one, as the spoon you are pressing with is in contact with the seeds and those pesky, scratchy thistle-like hairs. You do not want those in your jelly. Once the majority of what is contained in your strainer are seeds, discard them and start with the next batch until all of the fruit has been strained. You should have approximately 3 cups of pulp and liquid in an amazing rust-orange color. If you're a bit shy of 3 cups, add enough water to get to 3 cups. If you are no longer in the mood to can the jelly up after this, or if you'd plum forgotten about sterilizing your jars, place the pulp in an airtight container and refrigerate for up to 2 days.
  4. Sterilize your jars, and get to work on the jelly. Place the pulp and juice mixture into a large (at least 8 cup) capacity stainless steel saucepan or stockpot. Add the sugar and lemon juice, stir to combine, and then cook the mixture over medium-high heat, stirring continuously, until a candy or oil thermometer registers 220 degrees. This will take between 15 to 20 minutes at medium-high heat, and the last two to three degrees typically take a bit longer than one might expect. Ladle the jelly into the sterilized jars, wiping any drippings off of the rim of the jar and the exterior with a damp cloth before affixing the lid and always being careful because those jars are hot. Seal the lid, and process in a water bath or steam canner to seal the lids if you, your friends, and family won't be eating the jelly within a month. Sealed, the jelly will keep for 1 year, unopened. But be sure to remind those who receive the jelly that there is no reason to wait a full year, and, for the love of all that is good in this world, you had to work really, really hard - at the beach - to scavenge that fruit, so it's an insult to not consume it in a timely fashion.

Estimated cost for approximately 5 (8 ounce) jars (or 8 (4 ounce) jars and 1 (8 ounce), as that’s what I was able to rustle up in my house): $2.14. I will not factor in the gas money or any parking fees for going to the beach. This jelly is a bonus that you get for the effort you put forth while enjoying your beach day. The sugar costs just over 18-cents per cup, so multiplying the 18 and a fraction of a cent by 3.5, it costs 64-cents. Lemons cost 50-cents each, I used 3 because I had one lame, unjuicy one, so that’s $1.50. Put a bow on it, and viola – gifts for all who are deserving.

*rose hips also come from Rosa canina – dog rose, as well as Rosa majalis. They can be used for tea, and in Sweden, a soup is made from rose hips.

Dinner tonight: Collard green pie. Mmmm, mmmm, mmmm. And, yes, the recipe is coming. Soon. Estimated cost for 2: $6.22. The collards came from our garden. I used 2 pounds, which if purchased at the grocery store would be 79-cents per pound at my regional market, or $2.49 per 1 and 1/4-pound organic bunch at Whole Foods. We’ll go with the organic so that you can automatically save money if you choose to purchase them at the less-expensive location. So that’s $4.98, though you will have 1/2 pound left for future meals. I used 48-cents in olive oil, 6-cents in crushed red pepper flakes (can’t wait to use those crushed Hungarian hots!), and one medium onion at a cost of 38-cents or so. There is also 1 cup of fresh ricotta in this pie, at a cost of $3.00 ($5.99 for 2 cups/1 pound), 3/4 cups grated Pecorino Romano, which runs us about 75-cents, and two large eggs, at 26-cents each, so 52-cents. I was lazy, it was hot, I didn’t feel like making my own pie crust, so I used a puff pastry sheet. One from a package of two costs $2.25. That’s $12.44 for 8 slices, and this thing is rich and hefty – the collards are just about piled up to the edge of the crust. Still, we’ll each probably eat two slices, and at $1.55 and a half-cent per slice, that gets us to $6.22 for two. If you went with the 79-cent option, that brings it to $9.04 for 8 slices, or $1.13 per slice, and, of course, the gardener’s option brings it down even further to $7.46 for 8 – 93-cents per slice. Have I mentioned that gardens are good? Just checking.


Homestead Diaries

There is something mysteriously delightful about the process of gleaning from Creation’s garden and being able to process and store and enjoy the homemade food. It was chokecherries earlier this summer, and now it is rosehip season. Last summer while hiking, we found a huge (secret) area of wild rose brambles, laden with the beautiful red-gold fruits of the rose. By the time we got to them, though, it was quite late in the season and many of the fruits were overripe and dry, so we really didn’t get enough to do anything with them. This year, however, we hit them at their peak! Mom and I spent an hour or two west of Custer picking rosehips, and came home with about 3 quarts of fruit. Harvesting rosehips isn’t as productive as harvesting chokecherries, but it is worth it. This afternoon, I processed the hips and turned them into the most beautiful honey-colored jelly. It is recommended to pick rosehips after the first killing frost for the best sweetness – Custer had it’s first frost back in August, at which point I doubt the hips would even have been ripe. Either way, the jelly is very flavorful. I found the jelly recipe online, since this isn’t an inherited project!
Wild Rosehip Jelly

8 c. rosehips, with stems and ends removed (should yield 3 cups of juice)

1/4 tsp. butterJuice Extraction: In a large pot, cover rosehips with water and bring to a boil. Boil for about 20 minutes, mashing fruit to a pulp as it softens. Rosehips contain tiny fibers or hairs around the seeds, which can cause irritation to the throat, so these must be strained out. Strain fruit pulp through a cheesecloth-lined collander or a jelly bag, saving the juice and setting the pulp aside. Put pulp in a pot and again add water to cover. Simmer again briefly and strain again. Discard pulp. If necessary, use fruit pulp and water once more to get to the necessary 3 cups of juice. For every 8 cups of rosehips, you should get at least 3 cups of juice – I used 12 cups of fruit, roughly, and easily had enough juice for a double batch. Juice extraction is not a science. There are many methods! Jelly: Add 1/2 cup lemon juice to 3 cups rosehip juice. Stir in 1 package of powdered pectin. Stir well. Let the juice mixture come to a rolling boil, stirring constantly. Once it boils, stir in the 3 1/2 cups of sugar, stirring constantly. When sugar has dissolved, add 1/4 tsp. butter, to prevent foaming. Bring to a hard boil. Boil for 1 minute, stirring constantly. Remove from heat. Let sit briefly and skim, keeping the skimmings for a taster. Pour into sterilized jars, leaving 1/4 inch head space, and seal with two-piece canning lids. Process in a hot water bath for 10 minutes. Jelly making is rather captivating – I am planning a trip back west of Custer to pick more rosehips this weekend!


Wild Crab Apple & Rose Hip Jelly

Simmer rosehips in a pot for 2 hours, press through a sieve.
Chop the apples bring to the boil and simmer separately until soft.
Combine the rosehip pulp, crab apples and juice and strain liquid through muslin, without forcing, overnight.

How to Finish:
First, take the clear liquid, place in a pot with sugar on a 50/50 basis (1 L Liquid to 1kg sugar) stir and boil rapidly until setting point, 106 degrees.
Skim and pour into sterilised jars, cover, and store in a cool dry place.
Second, twist the muslin and force the pulpy mixture through, pour into sterilised jars, cover, and store in a cool dry place.
Third, take the pulp, press through a sieve to remove cores and seeds.
Spread this on a dehydrator tray or baking tray. Dehydrate or place on baking trays in as low an oven as possible, overnight or until dry.

What you Get:
One set of ingredients, three results and no waste!
A clear Wild Rosehip and Wild Crab Apple Jelly: That works beautifully and simply toasted with a goat cheese or as an old-fashioned ‘Fruit Butter’ accompaniment with a vintage cheese. Also works a treat with pork, turkey or chicken and makes a great accompaniment with a traditional meatloaf or as the sweet ingredient if you’re making your own muffins.
Also a Cloudy Wild Rosehip and Wild Crab Apple Cordial: Perfect as a chilled cordial with water for the kids instead of the mainstream stuff, just add your own ‘sugar syrup recipe’ to slightly sweeten. Also perfect for the adults as ‘a teaspoon of autumn’ with a glass of bubbly. Chill well after opening or if needed, freeze.
Finally, a Dried Wild Rosehip and Wild Crab Apple Leather: Cut into cubes or thin slices, you can use it with your Granola or Muesli in the morning check it out in your bread or scone recipes.


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