Rose Hip Jelly and Jam

Homemade jelly and jam made from the rose hips of wild roses.

Rose hips have seeds on the inside that are itchy and irritating. If you make jam, you will need to completely remove the seeds. If you make jelly, 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.


Rosehip Jelly Ingredients

  • 2 quarts rose hips
  • 1 1/2 quarts 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


Rosehip Jelly Method


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

2 Place rose hips in a large pot. Add 1 1/2 quarts 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.

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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 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).

5 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.

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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.

Makes 5 8-ounce jars.

Rosehip Jam Recipe

This jam is somewhat of a marmalade jam, given the inclusion of the orange. It uses orange and grated apple to supply natural pectin, so you do not need to add commercial pectin to this recipe.


  • 2 quarts large rosehips
  • 1 large orange
  • 1 large green apple
  • The zest and juice of 2 lemons
  • 6 cups water
  • 5 cups sugar
  • 1/2 teaspoon butter
  • 6 8-ounce canning jars and fresh lids


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1 Prepare the rose hips. Cut away and discard the green scraggly ends. Cut the rosehips in half and scrape out and discard all of the seeds and thistle-ly hairy bits. With the remaining rose hip pieces, discard any bits that are blemished. Then roughly chop the rose hips. You will need 4 cups of clean, chopped rose hip.


2 Prep the orange. Cut off and discard the ends of the orange. Slice the orange lengthwise into wedges. Remove (and reserve) any seeds, and if you can, remove and reserve membranes. Take the wedges and cut each one of them so that you have a bunch of little triangles of orange.

3 Prep the apple. Peel the apple, reserving the peel. Then grate the apple with a cheese grater (large hole). Chop up the core and reserve.


4 Place the chopped rose hips, grated apple, and chopped orange into a large (8-quart) wide pot. Add the lemon zest and lemon juice to the pot. Add the water to the pot. Take the apple core pieces, apple peel, and any orange seeds and membrane and place in a double layer of cheese cloth. Wrap them up and place in the pot with the chopped fruit and rosehips. (This will be a source of pectin.)

5 Prepare canning jars. You'll need 6 to 7 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.


6 Bring mixture to a hard boil, partially covered, for 30 minutes or so, or until the orange peels can be easily cut through without resistance. Remove from heat. Remove the cheesecloth pectin bag and place in a bowl to cool. Once cool enough to handle easily, gently squeeze the cheesecloth pouch to extract more of the pectin (it will be sort of gloppy). Add the extracted pectin-y juice back into the pan with the rosehips.


7 Measure out the sugar and add to the rosehip mixture. Heat to high, stirring with a wooden spoon until the sugar has all dissolved. Add butter (will help keep the foaming down). Bring to a rapid boil, uncovered, reduce heat to medium high. Place a small plate in your freezer. After about 25 minutes begin testing the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam. Do not overcook or the mixture will caramelize and give you an odd taste.

8 Ladle the mixture into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel. Seal them with the sterilized lids, leaving 1/4 inch of head space.

9 To ensure a good seal, and to guard against mold, if you want, you can process the jars in a water bath for 5 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 5 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.

Makes 6 8-oz. jars.

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  1. Nicole

    I love making rose hip jelly. We had an exceptionally bountiful wild rose year here in Alaska. I made rose petal ice cream earlier this summer which was inspired by the Indian Kulfi dessert. I also froze a batch of rose water and am hoping to experiment with some jellies made with rose hips and rose water. Last year I made rose hip and lavender jelly which was quite lovely.
    I have never found the theory of the first frost to hold true. They get really mushy and seem to take on a musty scent that I really do not like. Enjoy them , they are the secret berry. Very few folks know what to do with them and they always seem plentiful.

  2. medicdave

    Wow – once again, you’ve introduced me to an ingredient I would never have imagined using! We have a large rosebush growing unattended beside our house, and it was packed with blossoms this summer – I’ll have to see if there are enough rose hips ripening there for us to try a small batch of jam…

    I’ve noticed that none of your recent recipes for canned foods call for processing (so long as the cans seal after hot-packing) – is there a rule of thumb you use to know which foods can be canned without processing? Maybe I’ve been spending too much time at NCHFP’s web site, but the idea of canning without processing makes me nervous. Can you help my inner food geek lighten up a bit? :)

    Good question. I actually adjusted the recipe to say that you can process them. You don’t have to though. Generally for high sugar foods like jams and jellies I don’t bother with a water bath because the sugar is an excellent preservative. It literally sucks the H2O out of bacteria. If the jars do not seal after I pour out, it’s usually because the jelly cooled too much while I was pouring and there wasn’t enough initial heat to create a vacuum as the mixture cooled. So then I do a water bath. If I’m making pickles which have either much less sugar or no sugar, even though they may be packed in vinegar (also a preservative), I run them through a water bath. By the way, if you look at any of the old Joy of Cooking books (1974 and earlier), jams and jellies were canned with parafin (hot wax). There’s no way you could water process those jars with wax. They just didn’t do it. The biggest problem you get with (regular, not low, sugar) jams and jellies is mold. If your jars, lids, and jelly/jam mixture are all hot, then the mold spores should be killed just by the heat of them. But if they have cooled below about 180°F, then there is more of a chance of mold. ~Elise

  3. Glenda Berman

    As a child growing up in England in the 1950’s we were paid to collect rose hips from dog roses. The rose hips were collected to make rose hip syrup a magical elixir guaranteed to keep winter colds at bay. As children do we would also take the seeds and slip them under a class mates shirt – the victim would then itch the whole day.

    Alden and her sisters helped me de-seed the rose hips. Seeds were flying everywhere, including all over them, which started such an itching frenzy that the sisters bailed from the task. Apparently “itching powder” is made from rose hip seeds. ~Elise

  4. Dara

    Alden is adorable! The only thing I’ve ever done with rosehips is to have wars with them in the backyard with my kids. I had no idea they could be turned into jam. I have about 40 rosebushes, so this is very good news to me! Thanks for such an innovative recipe.

  5. Cristy Edwards

    We have rose hips at our ranch, and last year I made rose hip jelly. It turned out more like syrup. I did take the seeds out. It was time consuming but worth it. I mashed the rose hips after boiling them in a wire strainer. I did have a couple of “old gals” tell me to add more lemon juice as it needs extra acid to set. The jelly was sweet and the scent heavenly. Everyone loved it. I also didn’t wait until first frost.

  6. Karell

    How funny, my boyfriend and I just came across these on a walk yesterday. I got all excited and told him about how they used to be all around my house as a kid and we always made tea with it when we were sick because of the vitamin C. I’m pretty sure he was nodding his head and just mounting it as more evidence I’m a crazy mountain lady that will eventually shoot down all my children’s requests for sugary cereal and candies by telling them “5 bucks a box?!? I can just make that myself!” and he may be right, but Ha! At least someone else uses rose hips too! :-)

  7. kirsten lindquist

    Hi Elise, I use dried rosehips and hibiscus to make a natural soda using homemade kombucha. It makes it a gorgeous fruit punch color and has a similar taste, though not as sweet. Here’s the link to my post about it. I was living in Minnesota and loved the idea of drinking my vitamin C through the rosehip and hibiscus tea. Apparently, it was used as a source of Vitamin C throughout World War II due to rationing.

  8. Beekeeper

    What does it taste like? I’d like to have an idea before I go making a bunch that I hate. Does the jelly taste like roses, sour, sweet, citrus-y…?

    It’s jelly, so it’s sweet. It has a tangy flavor like hibiscus tea or red zinger tea. ~Elise

  9. Garrett

    I used to chop up rose hips and rose petals, throw them on a tray with some mint, and pop them in the oven or set them outside in the sun to dry out. Then I would crush them all up for homemade tea. Very tasty. =)

  10. Meghan

    You’ve just solved a mystery for me! My little nieces kept pointing to “berries” on the flowering plants that you see all over Chicago (they’re used as landscaping in medians and in the zoo, here). I couldn’t figure out what they were until I saw the pictures on your post! It makes so much sense to me now, because our soil is pretty salty, too.

    Anyhow, the jam and jelly look beautiful, but I can’t imagine I’ll be walking around the zoo picking rose hips anytime soon!

  11. Mandy

    In Sweden, “nypponsoppa”, or rose hip soup, is a very traditional dish. It’s sweet, and served with these tasty little cinnamon cookies and vanilla ice cream. A Swedish friend sent me home with the instant version, but someday I would like to do it from scratch. Wondering if they sell rose hips anywhere, I don’t have any rose bushes!

  12. Emily

    The name “rose hips” just sounds so romantic and old fashioned, doesn’t it? I’ve been reading the Anne of Green Gables books and this just seems to fit right in. Thank you for sharing! I’ve learned so much! I also appreciate all the comments of people who use rose hips. Making rose hip jelly in Alaska sounds fun. :)

  13. Robin

    Hi Elise,

    Great photos of Alden. Madeleine, Haven and I collected buckets of rose hips, and all I could make was rose hip honey, as we call it. Syrup. Jars and jars of syrup. Next year I’ll use your recipe.

    Your website is wonderful.

    Hi Robin! Yes, the rosehips need something, either commercial pectin or pectin from apples/oranges, to jell. Please say hello to Madeleine and Haven for me. Hope to see you again next year! ~Elise

  14. Connie (Boondock Ma)

    This brings back memories. Years ago my children and I happened across a large patch of roses at just the right stage of development. Due to our economic situation we’d been experimenting with various wild edibles and had read about rosehips, so we gathered up a bag of them and took them home to clean and prepare. Only problem being we didn’t know how to prepare them! I ended up cooking them down with water and a bit of lemon, then sweetened to taste. The result was similar in texture to applesauce, so I decided to try them in a cookie recipe. I added it as a sub for canned pumpkin, then stirred in some chocolate chips, and proceeded as normal. The cookies were a cakey texture, and a bit messy, but oh so good!

    Thanks for the recipes. I plan to try the jam one day soon!

  15. Mia

    Here in Slovenia rosehip tea is a thing you grow up with (and after you’ve done your growing up, you still love it just start lacing it with schnapps) and rosehip jam or marmalade is something no kindergarten kid will ever forget.

  16. Jennie

    I’m so glad you got to experience rose hips! I adore these gorgeous fruits and think them highly under-valued in the “marketplace”. I would definitely recommend waiting until after the first frost next time if you can as it does substaintially improve their taste. I make a lovely homemade herbal tea with them and bits of organic cinnamon stick…so very tasty! Just de-seed the rose hips and dry them on a cookie sheet or screen for a week or until they are relatively brittle. Crush a few along with the cinnamon bits in a mug and steep in boiling water for 5-10 minutes. Sweeten with honey for the best taste. :)

  17. cdagirl

    I was introduced to rose hip marmalade by my Mom and family in Denmark. There it is called Hyben. It has always been my favorite marmalade/jam as long as it has the actual rose hip ‘pieces!’ The rose/rose hips you show look like the same variety that grow in Denmark. They are the best for making the jam/marmalade since they are so much larger than other varieties of rose hips.

    Thank you for the canning recipe!!

  18. Katherine

    Hi Elise!
    There are huge rosa rugosa bushes at my parents house always covered in rosehips at this time of year. Inspired by your post, my boyfriend and I went out last weekend and harvested. Sadly, what looked like great rose hips from afar were discolored, mealy and bug-infested up close. We managed to get two quarts but at home I decided to pull the plug on the whole venture because they were too gross and I wasn’t sure how much we’d have to work with in the end.

    What was the condition of your rosehips? Have you had a similar problem in the past? Any advice on finding better hips? In the picture above of you de-seeding the inside looks entirely white…almost all of ours had brown mushy spots (at best) and bugs growing (at worst). Not very appetizing.

    We’ll go look again after the first frost to see if there are some better ones.

    Thanks as always!

    Hi Katherine, I made sure to pick the firmest rose hips, and then cut away any bug eaten parts. One possible benefit to picking later in the season, once there has been a frost, is that the cold weather may retard the wormies. So perhaps the rose hips at that time will be better quality? I don’t know, just a guess. ~Elise

  19. Danielle

    I was so excited to find this recipe! The kids and I went out and picked 9 cups and then made jelly… only my jelly did not gel. I am very disappointed and know I did something wrong, but not sure what. As the jelly cooled, the butter separated and has formed a ring in the jar and has not set (36 hours later). hmmmm

    That’s weird on 2 counts. First, if you are using packaged pectin, the jelly should jell. Especially if you are following the recipe exactly with regards to the proportion of sugar and lemon juice. For jelling to take place you need sugar, pectin, and acid, in the correct proportions to the amount of fruit/rosehip juice. If you reduce the sugar or acid (lemon juice), then you risk the jelly not setting. The second weirdness is the butter separation. The recipe only calls for 1/4 teaspoon of butter. This is barely a dab. There’s not enough to separate, especially over 5 or six jars. If the butter is separating, that tells me that perhaps you may have used more butter than the recipe called for. ~Elise

  20. Danielle

    I get it now…. my 12 year old put a 1/4 CUP butter in and I thought nothing of it… this is my first time putting butter in jelly and I thought it was just going to have a buttery taste. lol
    Ok, knowing this, can we salvage it?
    Thank you!

    Maybe. I would put the jars in the fridge so that the butter rises to the top and solidifies. Then I would open up all of the jars and scrape out the butter and discard. Then I would scrape out the jelly to a jelly pot. I would wash out the jars and re-sterilize. I would get a bunch of new lids. Then re-boil the jelly and pour into jars and seal with the new lids. It may or may not work. Sometimes if you cook jelly too much it gets a “cooked” or caramelized taste that isn’t great. If it doesn’t work, then you have some delicious rosehip syrup that you can add soda water too for a vitamin-packed spritzer! (or pour over a pound cake) ~Elise

  21. PC

    My dad recently called to ask me if I knew of any ways to use rosehips. His bushes are at the hip-harvesting stage now. I’ll have to tell him that jelly is the way to go. Thanks!

    I would also suggest drying rosehips and then using them to make rosehip tea. ~Elise

  22. Hans

    Thank you for the recipe. Everybody loves the jelly, and we had a blast collecting, preparing and canning. This was my first time canning and jelly-making, and it was pretty easy and very satisfying. The jelly is a bit soft – more like a solid syrup, not that anybody minds. Should I just use more pectin next time?

    Perhaps, or it may just continue to firm up more on its own over the next couple of weeks. ~Elise

  23. NahantKen

    Thanks for some great photos! I’ve been doing variations on this the last couple of years and look forward to trying this version for summer 2010. I’ve never waited until the first frost because by mid-August here in eastern Massachusetts the hips are already plump and ripe. Even a couple of weeks later they start to dry out, rot or get eaten. But instead of waiting for the frost, I have just put the raw hips in the freezer overnight before starting to work with them. After they defrost, the seeds don’t go flying, they are surrounded by goo. And the fruit’s flesh is more soft and already broken down so it’s easier to cut and also cooks faster. I’m guessing that was the original reason for waiting. That first frost thing appears in every old recipe I’ve seen on these. Good luck with this summer’s batch!

  24. Brenda

    Growing up in Argentina, my mom loved rose hip jam. on a trip with my dad once, I found a jar down south and bought it for her, but I never was able to find it here in the USA. You can bet that I will be making some for her soon thanks to you. I am a total foodie and absolutely love your website, Thanks!!!!!!!!!!!!

  25. Nic

    Wow – I had no idea that those ‘berries’ on my plant were Rosehips until someone mentioned it to me the other day. So I’d awaiting the first frost to harvest them and then make this fantastic jam. Thanks for the recipe.
    How long will the jam last for? I’d like to give them as presents as Christmas but would it store this long in a cupboard?

    The jam or jelly should last at least a year (in terms of taste and color), as long as you don’t skimp on the sugar. ~Elise

  26. Mary

    We tried your jam recipe last year and had great success, despite using what seemed like the world’s smallest rose hips – hips from wild roses growing along our city greenbelt. This year, we’ll pick larger hips!! The jam made a terrific holiday gift. So glad we found your recipe!

  27. BobKat

    Hey Y’all, Just got back inside from pruning a rather large rose bush that my wife threatened to cut down if I left it in it’s sprawling state. As I was loping branches, she came out and I mentioned the hips, which she started picking. I see in your pictures of hips they are all bright red. Is there any way to use these green hips? Some of them have brown spots and figure they need to be discarded, but is this true? I would appreciate any help you can offer as I would like to make some into jelly and wine. Thanks for any info you can send my way…

    Hi BobKat, I think you’ll find the green rose hips too astringent to use. ~Elise

  28. ClaudeArmstrong

    Last Summer I made a delicious rose hip marmalade with orange, apple, lemon, and lime very thinnly sliced. Not being a sugar fan, I used piloncillo, dehydrated cane juice

    . . . with a touch of Stevita brand stevia. Boy! What deliciousness!

    But, in the course of rummaging through the refrigerator, where I had the marmalade jar stored, it was left sitting out a few days, and the marmalade started to ferment. Now, that was a treat!

    I preped the rose hips by removing the pulp and washing, then adding it to the other fruit, and simmering all at a bare bubble heat for several hours, with the piloncillo cones in the pan to melt.

    It didn’t have enough pectin to jell, but the gentle dehydration made it thick and spreadable.

    Right now, I’m doing this year’s batch, and was looking to see if anyone has a better way to remove the pulp from the seed. Guess not!

    Oh! Piloncillo and rhubarb make the best tasting rhubarb sauce! My one rhubarb plant has two-foot stalks, with leaf-veins big enough to use in the sauce! I again let it gently dehydrate at low heat for several hours. YUM!

  29. Kadiez

    Wonderful post! I was having a hard time finding good rosehip jelly recipes. This one is fabulous! I posted this recipe on my blog (and cited it, of course) and included a little how-to dress them up for gift-giving. This recipe was a lot of fun. Thanks!

  30. Jacob

    I am so excited! I have always wanted to make rose hip jelly but the wild roses where I grew up had hips the size of small holly berries with no flesh. (They did dry amazingly well for Christmas decorations- they kept their color which plumper hips do not) I now live in an area where the rose hips get rather large. So I just put my batch in the jars and am now waiting for them to cool so I get to hear the popping. I LOVED the taste of the drippings. Thanks for the recipe.

  31. mark

    Just a little info The Rose is herb of the year 2012.
    I didn’t know it was considered a herb !

  32. Claudia

    I was just wondering whether powdered stevia could be used instead of sugar or at least replace a fair amount as I am a cancer survivor and need to really watch my sugar intake. Thanks

    • Elise

      Hello Claudia, actual sugar is required for the jelly to set and to preserve the jelly from bacteria. Stevia is an herb and doesn’t work the same way that sugar does.

  33. Maura

    Hi everyone, I’ve been makign Rose Hip Jelly for a few years now and I use equal measures of Rosehips and Sour apples. Here in UK we have wild apples called ‘crab’ apples and they work brilliantly with the hips and your jelly will set every time without anything else to help it. If you can’t get crab apples then any sour cooking apple will work. I also add juice of one lemon. 1kg hips + 1kg apples boiled together usually produces about 3 litres of juice – maybe a bit more but then I always steam the pulp as well as boiling to make sure I get as much of the juice out of the fruit as possible and this avoids having to let it drip through a jelly bag overnight. For every 600ml of juice you use 450g sugar and boil rapidly for 10 to 15 mins until the mix becomes sticky and sets well when tested on cold saucer. I hope this helps as it’s so much nicer to achieve a good set without using artificial gelling agents. The taste is gorgeous – like an amber honey.

  34. Maura

    Sorry I forgot to say you don’t need to peel and core the apples, just wash them, cut up into chunks, pips, core, everything and chuck them into pot with the hips. We don’t water bath our jams etc here in UK and I can vouch for the fact that this jelly lasts at least a year – probably longer but we never been able to keep any that long as so good to eat it goes very quickly. Great on toast, croissants, yoghurt, ice cream etc. Also put a good heaped teaspoon of it into a mug and pour on hot water for a lovely hot drink.

  35. Gary

    you put not to use cast iron for jam my grand mother and grate grand mother used both cast iron and copper for jam making in fact copper is the best for jam making as it can tolerate the higher temperatures needed for dissolving the sugars you can use stainless steel but i do not recamend it

    • Elise

      Hi Gary, copper is great for making jam (lined of course with tin, or something else) because it conducts heat so quickly and evenly, allowing you to easily control the temperature. Cast iron I’m sure was used a lot in the past because that’s what everyone had. Cast iron pots are incredibly durable. I have a whole set and I use my cast iron pans as often as I can. I don’t recommend them for jam making though, for one main reason—cast iron is slow to heat, and slow to lose its heat, making it more difficult to precisely control the temperature.

  36. Elaine

    Can you substitute 1/2 Stevia and 1/2 sugar for this recipe?

    • Elise

      Hi Elaine, I don’t know. I haven’t tried it. You will need the full amount of sugar if you intend to keep the jelly or jam shelf stable. The sugar is a preservative. Stevia is an herb without the preservative qualities of sugar. I also don’t know how well it would set. Perhaps the combination would work okay for jam, but not jelly, which requires sugar to work with the pectin to set.

  37. Brenda

    Hi Elise,

    Thanks for this recipe and the detailed instructions. My kids and I used your recipe last night, except that I coudn’t find Sure-jell pectin anywhere. I used Ball liquid “RealFruit” pectin. This was our first time making jelly! The taste is absolutely wonderful, but the jelly still hasn’t set. It is syrupy. I used a whole packet of the liquid pectin, which was probably far too much, as the recipes on the packet call for 6 or 7 cups of sugar.

    I was able to make 8 jars. We picked slightly more than 2 quarts of rose hips, and they were very juicy. I followed the processing instructions exactly, and the jars all seemed to seal.

    Do you have any suggestions for how I could get the jelly to set? Although the syrup is nice, after all the trouble we went to I’d really love to have a proper jelly! Is there any chance it will set within the next couple of weeks? It’s hard to imagine that it really takes that long.

    Thank you and all the best!

    • Elise

      Hi Brenda,
      Jelly can be so fickle! I’ll go years without a problem getting a jelly to set and then I’ll have a batch that just wants to stay syrup. I do find that if you let the jelly sit for several weeks (sometimes a couple of months) that it will almost always firm up over time. I know that some people have just reboiled and recanned their jelly, after adding more pectin. But I would only do that if after 2 months the jelly still hadn’t firmed up at all.

  38. Brenda

    Thanks Elise. I will try to be patient!!

  39. sharon perkins

    Oh my goodness! I have never had rosehip anything! Who KNEW that the bush near the driveway held such a yummmy fruit! I followed the recipe (adding a teaspoon of ground clove) and have made three 5-jar batches! Good good good!

  40. Jodie

    I have a batch on the stove now. I made some quite a few years ago, however instead of worrying about wether it sets or not I just use lots of sugar :) and call it syrup. I think of the flavour as being like a nutty honey, but I always pick my hips quite late so they get a nice earth flavour.

  41. Pat

    I have made rose hip jelly for 40 years, though not every year. A friend of my mother made it all her life in Illinois. I I grow rosa rugosa bushes, which have big hips. I also dry some for tea. I just looked up your, site because I was trying to remember if I needed to. seed them. Actually I have done it both ways.

  42. Lisa

    5th generation Alaskan – followed the recipe for jelly to a T. It did not set.

    • Elise

      Hi Lisa, sometimes that happens. You might want to let the jars sit for a couple months. I find that they firm up over time. Since there’s no pectin in the rose hips themselves, the jelling comes from commercial pectin. You might want to check the use-by date on yours. I found that I was using pectin years past the use-by date, that may have contributed to a poor set at times.