Rose Hip Jelly Recipe

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Rose Hip Jelly

Lenora Hefley Rice

By
@Rapunzle

While walking through the woods with my Dad when I was little, we happened across some roses that had dropped their petals leaving the hips. My Dad told me that they made a great jelly and that he remembered it from when he was little. I remembered that for years, and scoured numerous cookbook looking for a recipe on how to make it with no success. Finally, I found this one on the internet. It was taken from the Native Indian Wild Game Fish & Wild Foods Cookbook. Hope this can help someone else too.


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Comments:

Prep:

15 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

4 c
ripe rose hips
2 qt
water
1 pkg
pectin crystals
5 c
sugar
1/2 c
lemon juice

Directions Step-By-Step

1
Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.
2
Add lemon juice and pectin crystals to juice,and stir until mixture comes to a hard boil. Stir sugar in at once.
3
Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
4
Remove jelly from heat and skim off foam with metal spoon.
5
Pour into hot, sterilized jars.

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Healthy, Heirloom