Rose Hip Jelly Recipe (After Frost, Reliable Set)
A simple, small-batch rose hip jelly recipe made with foraged hips from the first frost. It’s naturally sweet, lightly floral, and guaranteed to set using powdered pectin.
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Equipment
- Jelly Bag or fine-mish strainer
- Large Stockpot non-reactive
- 5-6 Half Pint Jars
Ingredients
- 8 cups Rose Hips cleaned
- 6 cups Water
- ½ cup Lemon Juice
- 1 package Pectin 1.75 oz
- ¼ tsp Butter
- 3½ cups Sugar
Instructions
- Rinse the hips well and trim off stems and blossom ends. Toss any that are brown or soft.
- In a non-reactive pot, combine the hips with 6 cups of water. Bring to a boil, then cover and simmer for about an hour, until they’re soft enough to mash.8 cups Rose Hips, 6 cups Water
- Mash the hips right in the pot with a potato masher. Set up your jelly bag or cheesecloth over a large bowl or pot and pour in the mash. Let it drain for about an hour, then squeeze gently to get more juice (just don’t press so hard you force pulp through).
- Measure out 3 cups of strained juice. If you’re short, pour a little hot water through the pulp again and let it drip until you reach 3 cups.
- Return the juice to the pot. Add lemon juice and pectin. Bring to a full boil, stirring to dissolve the pectin.½ cup Lemon Juice, 1 package Pectin
- Add sugar and butter. Once the sugar dissolves, bring to a hard rolling boil (it shouldn’t calm down when stirred) and boil for exactly 1 minute.¼ tsp Butter, 3½ cups Sugar
- Remove from heat and skim off any foam. Pour hot jelly into hot, sterilized half-pint jars, leaving ¼-inch of headspace. Wipe the rims and tighten the lids finger-tight.
- Process in boiling water bath for 10 minutes.
- Lift the jars out and let them cool without touching them. You’ll hear the lids pop as they seal. If any don’t seal, stash them in the fridge and enjoy within a few weeks.
Notes
- Don’t use aluminum or cast iron. Choose stainless or enamel-lined pots.
- Seeds and hairs are itchy. You can remove them before cooking, but it adds time. I usually leave them in and strain very well. I can’t taste a difference.
Nutrition
Calories: 65kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Trans Fat: 0.001g | Cholesterol: 0.04mg | Sodium: 3mg | Potassium: 64mg | Fiber: 4g | Sugar: 10g | Vitamin A: 631IU | Vitamin C: 63mg | Calcium: 25mg | Iron: 0.2mg
Servings: 5 half-pints
Calories: 65kcal
Cost: $5.00