Rose Hip Jelly

1. 1

   1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.

2. 2

   2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.

3. 3

   3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.

4. 4

   4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.

5. 5

   5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.

6. 6

   6. Clean jars and process in a water bath.

* Per serving · 4 servings · Values may vary.