Rose Hip Jelly Recipe

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Rose Hip Jelly

Lenora Hefley Rice


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.

★★★★★ 1 vote
15 Min
10 Min


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


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

About this Recipe

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