Rose Hip Jelly

★★★★★ 1 Review
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By Lenora Hefley Rice
from Hopkinsville, KY

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.

VIDEO PLAYER
prep time 15 Min
cook time 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

How To Make

  • 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.