Rose Hip Jelly – a delicious recipe with rose hips, water, fresh squeezed lemon juice, surejell pectin, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
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. 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. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
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. Clean jars and process in a water bath.
688
kcal
Calories
178
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 quarts rose hips, 1 1/2 quarts water, 1/2 cup fresh squeezed lemon juice, 1 surejell pectin, and more.
Yes, Rose Hip Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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