We were blessed with quite a few rosehips this fall. So rather than letting them go to waste we decided to make jelly.
Here’s the recipe we started with.
Rosehip Jelly Ingredients
- 2 quarts rose hips
- 1 1/2 quarts water
- 1/2 cup fresh squeezed lemon juice
- 1 package SureJell pectin
- 1/4 teaspoon butter
- 3 1/2 cups sugar
- 6 8-ounce canning jars and fresh lids
When we got right down to making the jelly we found that we didn’t have 2 quarts of rosehips. But we did have half a pomegranate and a bunch of apples. We put in enough of those to make up the two quarts.
The jelly turned out great!
I have a few questions, if I may. Do the rose hips have to be harvested before the first autumn freeze (or first “killing frost” as we call it here)? Did you boil them whole and then just strain the liquid?
The jelly looks wonderful.
They are best after the first frost. You want them firm, not mushy, but a little frost helps sweeten them. It also helps keep the plant from sending out more growth.
We cut them in half and boiled them until they were soft. We strained the juice and used it to make the jelly.
MMMMMM! Out of all the jams and jellies I made this year, Rosehip was definitely my favorite. It has such a delicate flavor!
I was just noticing all the wild rosehips on my walk yesterday. Perhaps I’ll pick some and try some jelly.