Description
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg