How to make Rose Hip Jelly from Wild or Garden Roses
Ingredients:
1 pound of ripe rose hips (about 4 cups when cleaned)
Water (enough to cover)
2 tablespoons lemon juice
2 teaspoons calcium water (included with Pomona’s Pectin)
1/2 cup granulated sugar
2 teaspoons Pomona’s pectin powder
Directions:
Prepare your jars, lids, and rings. Fill a water bath canner with water and heat it. Sterilize your jars.
Wash the rose hips, removing the stems and calyx. Place the cleaned hips in a medium non-reactive saucepan, adding enough water to cover them. Bring to a boil over high heat.
Reduce the heat and simmer, covered, for 7 to 15 minutes until the hips are soft. Stir occasionally. After simmering, remove from heat and mash the hips.
Pour the mashed hips into a jelly bag or a clean flour sack towel. Hang the bag or towel over a bowl and let the juice drip until you collect about 2 cups of juice. You can compost the pulp or feed it to chickens.
In a medium saucepan, add the 2 cups of collected juice along with lemon juice and calcium water. Mix to combine.
In a small bowl, combine the granulated sugar and pectin powder. Mix them well and set aside.
Bring the rose hip juice mixture to a boil over medium-high heat. Add the sugar-pectin mixture, stirring constantly until the sugar is completely dissolved.
Bring the jelly to a rolling boil for one minute. Then, remove from heat.
Ladle the jelly into the sterilized jars, leaving about 1/4 inch headspace. Wipe the rims with a damp cloth to ensure a good seal. Put on the lids and rings, tightening them until they are finger-tight.
Lower the jars into the canner, making sure they are covered by at least 1-2 inches of water. Place the lid on the canner and return it to a boil. Process the jars for 10 minutes.
After 10 minutes, turn off the heat. Carefully remove the jars from the canner and place them on a kitchen towel on the countertop. Allow them to cool for 8 to 24 hours.
Once completely cooled, check the seals on the jars. Remove the rings, date and label the jars, and store your rose hip jelly in a cool, dry place.
Why You’ll Love This Rose Hip Jelly
Rose hip jelly is not only delicious but also packed with nutrition. The vibrant flavor pairs wonderfully with various dishes and spreads. It has a distinct sweetness with a hint of tartness from the rose hips, making it an ideal choice for breakfast or as a tasty topping for desserts. You can enjoy it on toast, pancakes, or even as a glaze for meats, giving your dishes a unique twist.
Nutritional Benefits
Rose hips are rich in vitamin C, antioxidants, and other beneficial nutrients. They are known for their potential health benefits, which include:
Boosting your immune system due to high vitamin C content.
Providing anti-inflammatory properties that may help reduce pain and swelling.
Supporting skin health and promoting collagen production.
Contributing to better digestion as they are a source of dietary fiber.
By making your own jelly, you ensure that you maintain the natural goodness found in rose hips while avoiding the preservatives in store-bought options.
What to Serve With Rose Hip Jelly
Rose hip jelly is incredibly versatile. Here are some ways to savor it:
Breakfast Treats: Spread it on toast, pancakes, or waffles for a delicious start to your day.
Cheese Pairings: Serve it as a sweet companion to cheeses like brie or goat cheese on your charcuterie platter.
Desserts: Use it as a filling in pastries or as a drizzle over ice cream and yogurt.
Savory Dishes: Glaze roasted meats like chicken or pork for an unexpected flavor combination.
How to Store Rose Hip Jelly
To keep your rose hip jelly fresh, store it in a cool, dark place, such as a pantry or cupboard. Make sure the jars are sealed properly. Unopened jars can last for up to a year. Once opened, refrigerate the jelly and consume it within a few weeks for the best flavor.
Tips and Mistakes to Avoid
Choosing Hips: Make sure to select ripe rose hips. They should be plump and have a vibrant color.
Sterilize Jars: Sterilizing your jars and lids is crucial to preventing spoilage.
Watch the Boil: It’s important to watch your mixture closely while boiling to prevent it from sticking to the bottom of the pan or boiling over.
Testing for Setting: If you’re unsure if your jelly is set, do the spoon test: place a spoonful of jelly on a plate, let it cool, and check whether it holds its shape.
Variation
You can experiment with the flavor by adding spices or other fruits. For example, adding a few cloves, star anise, or even combining the rose hips with other berries like blueberries or raspberries can create a unique twist on the classic recipe.
FAQs
Can I make rose hip jelly without pectin?
Yes, you can make rose hip jelly without commercial pectin. However, the process is a bit more complicated, and you will need to focus on achieving the right consistency through cooking time and natural pectin found in the rose hips.
How can I tell if my rose hip jelly has set properly?
Once your jelly cools, it should be firm and hold a slightly gelled consistency. If it remains too runny, it may need to simmer longer or you may need to add a bit more pectin and reprocess.
Is it safe to can rose hip jelly?
Absolutely! When prepared and processed correctly, rose hip jelly is safe to can. Just ensure that you follow proper canning techniques, including sterilization of jars and correct processing times.
By following this guide, you will create a delicious and nutritious rose hip jelly that is sure to impress anyone who tries it. Enjoy your culinary adventure!
Delicious and nutritious jelly made from ripe rose hips, perfect for spreading on toast or glazing meats.
Ingredients
Scale
1 pound of ripe rose hips (about 4 cups when cleaned)
Water (enough to cover)
2 tablespoons lemon juice
2 teaspoons calcium water (included with Pomona’s Pectin)
1/2 cup granulated sugar
2 teaspoons Pomona’s pectin powder
Instructions
Prepare your jars, lids, and rings. Fill a water bath canner with water and heat it. Sterilize your jars.
Wash the rose hips, removing the stems and calyx. Place the cleaned hips in a medium non-reactive saucepan, adding enough water to cover them. Bring to a boil over high heat.
Reduce the heat and simmer, covered, for 7 to 15 minutes until the hips are soft. Stir occasionally. After simmering, remove from heat and mash the hips.
Pour the mashed hips into a jelly bag or a clean flour sack towel. Hang the bag or towel over a bowl and let the juice drip until you collect about 2 cups of juice.
In a medium saucepan, add the 2 cups of collected juice along with lemon juice and calcium water. Mix to combine.
In a small bowl, combine the granulated sugar and pectin powder. Mix them well and set aside.
Bring the rose hip juice mixture to a boil over medium-high heat. Add the sugar-pectin mixture, stirring constantly until the sugar is completely dissolved.
Bring the jelly to a rolling boil for one minute. Then, remove from heat.
Ladle the jelly into the sterilized jars, leaving about 1/4 inch headspace. Wipe the rims with a damp cloth to ensure a good seal. Put on the lids and rings, tightening them until they are finger-tight.
Lower the jars into the canner, making sure they are covered by at least 1-2 inches of water. Place the lid on the canner and return it to a boil. Process the jars for 10 minutes.
After 10 minutes, turn off the heat. Carefully remove the jars from the canner and place them on a kitchen towel on the countertop. Allow them to cool for 8 to 24 hours.
Once completely cooled, check the seals on the jars. Remove the rings, date and label the jars, and store your rose hip jelly in a cool, dry place.
Notes
Make sure to select ripe rose hips and sterilize your jars thoroughly to prevent spoilage. If using without pectin, monitor cooking time for proper consistency.