Rose Hip Jelly

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Photography Credit: Elise Bauer

“Can we make rose hip jelly?” asked my young (10) friend Alden as we walked along the beach bordered by sand dunes covered with beach roses.

“These,” she said, pointing to the bright red jaw-breaker sized orbs in the thorny shrubs, “are rose hips. And mom says people make jelly out of them.” We were surrounded by thousands of them.

“Sure!” said I. Thank God for the Internet.

Rose Bushes with Ripe Hips

So, what are rose hips? They are the seed pods of roses; if you leave the flowers alone to wither on the plant instead of picking them, they will produce rose hips. Rose hips are edible (as are rose petals), though you want to make sure to pick rose hips only from roses that haven’t been sprayed with pesticides. Wild beach roses are perfect, as are dog roses and sweet briars.

Alden with Rose Hip

Rose hips do not taste like roses. Their taste is sort of tangy, like hibiscus. If you’ve ever had Red Zinger tea, it’s along that line. Rose hips are an excellent source of vitamin C; I’ve seen references from 8 to 40 times as much C in rose hips as in oranges.

Rose Hip Jelly

So we did, indeed gather buckets full of rose hips from the beach and made a couple batches of jelly and one of jam. Of the two, the kids seemed to prefer the jelly and the adults the jam. The jam is marmalade-ish given that I use an orange and a green apple to help provide pectin. (See Rose Hip Jam for the jam recipe.) The rose hips themselves have very little natural pectin. The jelly recipe uses commercial pectin.

Rose Hips

In doing research for the jelly adventure, several sources mentioned that the rose hips are best picked right after the first frost, when they are the sweetest. We picked them in August, and tried to get them as red all around as we could, and firm, blemish-free.

Have you ever cooked with rose hips? Made tea with them? Jams or Jellies? If so, please share your experiences with us in the comments.

Rose Hip Jelly Recipe

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  • Yield: Makes 5 8-ounce jars

Rose hips have seeds on the inside that are itchy and irritating. You can leave the seeds in if you want, or remove them; they will get strained out if you don't remove them before cooking.

On doing research for the jelly recipe, one source said that the seeds were slightly tannic and recommended removing them. I tried it both ways and noticed practically no difference in the resulting taste. Removing the seeds is rather painstaking, and for the jelly recipe can add an entire hour to the jelly making process.

Do not use aluminum or cast iron to cook the rosehips; use stainless steel or non-reactive cookware.

Ingredients

  • 2 quarts rose hips
  • 6 cups water
  • 1/2 cup fresh squeezed lemon juice
  • 1 package SureJell pectin
  • 1/4 teaspoon butter
  • 3 1/2 cups sugar
  • 6 8-ounce canning jars and fresh lids

Method

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

2 Place rose hips in a large pot. Add 6 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.

3 Use a potato masher to mash up the rose hips into a rough purée. Set up a jelly bag, or a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot. Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out.

4 Prepare canning jars. You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.

5 Measure the juice. You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).

6 Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil (one that you can not reduce by stirring).

The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.

7 If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.

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Links:

Rosehip Syrup and Rosehip Apple Jelly from The Cottage Smallholder

Drying rosehips for tea from Frugal Cuisine

Rosehip syrup from Hunter Gathering

Alden holding rose hip jelly

Showing 4 of 56 Comments

  • J Grates

    My kids love jellies! This looks delicious and will surely try this. Thank you for sharing Elise.

  • Kate

    I have made this recipe three times now. Each time, I use the jelly as Christmas gifts. This beautiful jelly makes such a heartfelt, homemade gift, and really speaks to the efforts of the preparer.
    Different results have been achieved with each batch of jelly, and I believe firmly that this is due to the climate conditions of the year, and the resulting quality of the fruit. My first batch was prompted by a year of excellent moisture, which produced bountiful rosehips. The fruit was fat, fleshy, red, and plentiful. Jelling was of no issue whatsoever, the color of the jelly was gorgeous, like a liquid amber, and the flavor was superb; lightly fruity, slightly tart, and delicious.
    My second batch was made after a very dry summer. The rosehips were small, nearly fleshless, and hard to find. After spending hours upon hours gathering rosehips, this batch yielded disappointing results: dark in color, somewhat bitter flavor, and near-liquid in consistency. After sitting for many weeks, it did thicken, but never to a traditional “jelly”.
    My third batch is somewhere in the middle. We had moderate moisture this year, but were still a bit dry. Rosehips this year were plentiful, but thin-skinned. It was difficult to find nice, fat hips, although I managed to find some living immediately on creek banks. This year, the jelly has a deep, rich red color, slightly tart/slightly bitter/slightly sweet flavor (it’s actually a wonderful combination, despite how it sounds!), and is half-jelled, half-runny. I believe it will set further as time goes on.
    I do boil my jars each time, as I usually end up shipping them across the country. My two cents in all this is, this is a fantastic jelly recipe. It’s a wonderful process, and such a generous gift, and a delicious treat! But, different results may occur. Likely, the quality of your rosehips is affecting the eventual outcome of the jelly. Just a thought.
    Thank you, Elise. This is my go-to recipe for rosehip jelly, and I always get rave results, even on a bad rosehip year. :) Here’s to rain and fat rosehips next year!

  • Beth V

    I’ve always wondered, since attempting raspberry jam when I was 11, when you say a “green apple” for pectin do you mean Granny Smith or just any unripe apple?

  • Cynthia Owles.

    Made this rosehip jelly recipe for the first time.
    Just wondering I made these as Christmas gifts so was wondering if I have to boil in water to seal jars?? They are going to be mailed out will they be ok if I don’t boil & not store in fridge??? Thank you.

  • Theresa Miller

    I am curious as to why you use lemon juice. Doesn’t this change the wonderful flavor of the rose hips? Have you tried without?

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