Rose Hip Jelly

1. 1

   Remove the blossom remnant from the rose hips.

2. 2

   Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.

3. 3

   Crush the rose hips or chop in a food processor.

4. 4

   Strain the juice in a cheesecloth-lined sieve.

5. 5

   Add any additional water if need to bring the juice up to 4 cups.

6. 6

   Bring the juice and sugar to a boil.

7. 7

   Add the margarine, then the liquid pectin.

8. 8

   Bring back to a boil, stirring constantly; boil hard for 1 minute.

9. 9

   Remove from heat.

10. 10

    Skim foam from surface.

11. 11

    Pour into sterile pint jars and seal.

12. 12

    Process in boiling water bath for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.