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The rosehips I picked are soft and the seeds stick to the pericarp. Are the ones you used firm and picked early in the season?
Hi Todd, the rose hips I pick are bright red and firm, not soft.
Yum. I boiled some larger crabapples with water, strained and used juice for pectin. Great flavor and loaded with pectin. I might try it and see but thanks for the recipe!
Can I use dried rosehips?
Hi Jana, no, for this recipe only fresh will do.
Oh man, I first saw this recipe on a Danish website, but it is soo much easier to read it in English rather than Danish!
Hi Elise have just cut back some rose bushes & have a few rosehips, would appreciate if you could let me know if they can be used whilst still green or if I need to let them dry? Many thanks Dorothy
Hi Dorothy, you mean for jam? They need to be red.
Can rose hips be used that have started to wizzle up.
Hi Frances, I don’t recommend it.
I had only 2 cups of chopped rosehips when I finished cleaning them, so I tried to halve the recipe. I used 1 medium orange and a small green apple and half a lemon which was all I had. I used 3 cups pf water and 2 1/2 cups of sugar. I did not need the butter as it did not get overly foamy. I did not have any cheesecloth so I used a small muslin bag and tied it with kite string. It worked great after a little trouble initially since I had to hold it under the mixture cause it kept floating on top. I cooked the jam an extra 5 minutes and it set up nicely.
l recently had to hardily prune back some rose bushes for a plumber to access a split pipe and as the roses were no longer flowering and there were loads of rose hips l thought it was time to have a go at making rose hip jam.. yours was the first recipe l found so l am looking forward to giving it a try..now, l dont think l was able to get how ever many quarts you ask for in this recipe so l was wondering how to adapt the other ingredients for making less jam, oh, and by the way, l work in metric measurements…maybe once cleaned there might be 3cps of rose hips..l raided all the UN-pruned bushes as well..thanks for ytou help..oh and by the way, can l used packaged pectin instead of the fruit..l only ask this cause l dont think l have any muslin material to hand..l have the fruit, just need an alternative, though using some tea strainers do come to mind..
Hi Carol, with all of those variables, I don’t know what to tell you. You might try looking up the rose hip jelly recipe here on the site. That recipe uses added pectin and is much easier to make than the jam recipe.
Good to hear from you Elise, next year when I hopefully will try this recipe again I will try for the hard boil. I felt that I had but it did say partially covered which I did, no doubt that would hinder the water from boiling away. With the new information I have received I will keep notes on this and as I say try again next year. I wondered if any type of green apple would do or does a specific one work better than others?
The green apple should be tart, because the more tart, the more pectin in it. We use granny smith apples for this.
Thank you so much Enda for your help and checking a recipe you use. I will make a note on my recipe to use 3 cups water to 2 quarts rosehips next year when I make it again, thanks again!! I knew the amount of water called for in the recipe could not be correct!!
Hi Andrina, I’ve made several batches over several years of this jam using the ratios I’ve described in the recipe. The jam is loose. It doesn’t set firm like a commercial jam. There is no pectin in the rosehips, all of the pectin comes from using a large, tart green apple and from the chopped orange. The first boil would have boiled away a lot of the water. You need that extra water so that the fruit has something to cook in long enough to get soft. So, it sounds to me that perhaps your first boil wasn’t vigorous enough. Also, as I mentioned, it is a loose jam, not a firm jam. But it shouldn’t be watery. If it is, it’s because not enough of the water boiled away in the first boil.
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!
On Sept. 10th past I tried the recipe for rosehip jam and was quite excited about it, thinking that most people make the jelly but thought I’d try the jam first. I wonder if I read the recipe correctly when it said to use 6 cups of water because my jam would not set!! I remade and added 2 pouches (170ml) of pectin but it was still runny. Today I remade it for the final time and added 2 small packets of raspberry Jello and finally it has set in the form of jam. I followed the instructions making sure I didn’t overcook as the recipe warned about the mixture caramelizing. Next year I will likely try rosehip jelly but was disappointed that this recipe had me remaking my jam twice as I didn’t want to throw it out. As I say I wonder about the amount of water called for as I’ve made other jams and never had this problem before. Thank you.
Hi there, I just saw your question and I checked a recipe I use. Its in metric so after the conversions I see that it 6 cups of water for 4 quarts if rosehips to give 6 8 oz jars so you could be right in thinking there is too much water in this recipe.