rose hip jelly
(1 RATING)
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.
No Image
prep time
15 Min
cook time
10 Min
method
Canning/Preserving
yield
Ingredients
- 4 cups ripe rose hips
- 2 quarts water
- 1 package pectin crystals
- 5 cups sugar
- 1/2 cup lemon juice
How To Make rose hip jelly
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Step 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.
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Step 2Add lemon juice and pectin crystals to juice,and stir until mixture comes to a hard boil. Stir sugar in at once.
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Step 3Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
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Step 4Remove jelly from heat and skim off foam with metal spoon.
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Step 5Pour into hot, sterilized jars.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Spreads
Category:
Jams & Jellies
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Soy Free
Tag:
#Healthy
Tag:
#Heirloom
Culture:
American
Method:
Canning/Preserving
Ingredient:
Spice/Herb/Seasoning
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