No ImageRose Hip Jelly

Did you make it? Rate it!

  1. Oonagh

    I couldn’t get a half of cup of liquid from the mashed rosehips, unfortunately. I’m tempted to puree it all and try making something out of that. Suggestions? After all the work (and scratches from the briars) of picking and trimming, I’m a little disappointed. :-(

    xxxxxyyyyy

    Show Replies (1)
  2. Sara

    Hi there I’m currently making this recipe, do you strain off the water that the rose hips boiled down in? Thanks can’t wait to try it!

    Show Replies (1)
  3. Tricia

    My first time making or tasting rose hip jelly. I only had 4 cups of rose hips so halved the recipe. It didn’t set so I reboiled and added more pectin. Still didn’t set. Taste reminds me of honey (it’s ok but questionably worth the work) andI have a syrup not a jelly.

    xxxxxyyyyy

  4. Pam A

    My family demands I make this every year. They also don’t mind if it doesn’t set and is syrupy. Rose hip syrup is delicious on pancakes. I add a teaspoon of mint extract to the pancake mix and the combination of rose hip syrup and mint rivals that of maple syrup on pancakes.

    xxxxxyyyyy

    Show Replies (1)
  5. ND Einar

    Great – it looks like velvety honey and has a light, unique taste. The only other jelly I make is high bush cranberry . and it usually foams up – no issue on the rose hip. I’m going to have to start a new tradition – making this. Thanks for providing this easily understandable and making recipe.

    xxxxxyyyyy

    Show Replies (1)
View More