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No matter what I do it just will not set.
Use Ball pectin, I have no luck with Sure-Gel. Ball has worked every time..plus Ball has a bulk container so you aren’t committed to a huge batch.
I made this jelly from wild Alberta rose hips picked on our land. I was sceptical but the results were great! Thank you for the recipe!
Where do you the rosehips?
Dont squeeze out the juice the jelly will go cloudy, leave it to drip naturally.
I made this and it turned out great and love the flavor. Thank you
Help! I made 3 batches of this “Rose Hip Jelly” and all three failed to set. They made a thick syrup instead. I make “wild” fruit jellies with “Sure Jell” all the time so I am aware of the exact nature of the recipe list. What could have gone wrong? I love the flavor of this recipe and will enjoy the syrup, but would like to get it right for next year.
Hi James, it’s so annoying when that happens! Have you checked the “best by” date on your pectin? The last time this happened to me I checked the pectin and it was 2 years past its “best by”. When I bought new pectin, the recipe worked fine.
I had this same problem the first time I made it. I checked my pectin and the date was current. However, I read the instructions in the pectin closer and it advised that you have to increase your time on the water bath if you are at a higher altitude. The first time I processed the jelly for 10 minutes per recipe instructions, but I live at 4000 feet and should be doing the water bath for 20 minutes. I’m trying that tonight. I will advise if that solves my problem.
Hi James, like you, my jelly did not set, despite following directions and new pectin. After searching online I found instructions for remaking the jelly. For each cup of juice (syrup) add 3 tbsp sugar, 1 1/2 tsp lemon juice and 1 1/2 tsp pectin. Reboil. On another site I found that jelly needs to reach a temperature of 220 F, so I used a candy thermometer. Could not get the temperature past 210 F, but it did take more than the recommended 1 minute at a full boil…more like three minutes, but the results were fabulous. I’m wondering if the temperature is the key. When I make it again I will also add the extra sugar initially.
We made it last week and it turned out beautifully. Didn’t have enough lemon, so used half lemon and half lime juice. Also – it’s never clear to me just when something comes to a rolling boil, so perhaps boiled it more like 2 minutes rather than the strict 1 minute recommended, but it worked nonetheless. We served with some herbed goat cheese on baguette toasts and it was super.
Barbara, that sounds incredible! Glad it worked for you!
How can you modify this recipe using dried rosehips? Thanks
Hi Megan, this recipe does not work with dried rose hips. You can use dried rose hips to make a lovely rose hip tisane (infusion) though!
It tastes great! Is the pectin supposed to be liquid or powdered? Mine is not really set up… I used the liquid pectin.
I use Sure Jell powdered pectin for this recipe. I do find that sometimes it takes a while (like a month or so) for the jelly to properly firm up. And then sometimes it firms up immediately. So if it doesn’t firm up right away, I would just put it in a cupboard and forget about it for a month or so and let time work its magic.
Yeah, I did the rose jelly from another blog and got the same results twice. I don’t think it’s supposed to set hard, which is disappointing as I didn’t set out to make rose syrup, which is what this is. If you look at the picture here of the little girl the jar she’s holding isn’t completely vertical so the liquid is at a diagonal, so definitely extremely soft set, a syrup essentially.
After seeing how big and beautiful our rose hips were this year I decided to google seeing what could be made with them, so glad I found your recipe! I only had enough hips for a half batch but the recipe divided perfectly. So tasty and set up right away, enjoyed it on a bagel this morning with cream cheese and the flavor was amazing. I’ll make it again next year for sure!
First time making Rose Hip jelly. The flavor was certainly different. We had to pick ours here in Colorado 3rd week in September the birds were helping themselves and some were becoming too shriveled. They were not real red but we didn’t think they would last another month or so for the frost. Jelly is tangy different flavor. I read the reviews and at first my jelly was really runny but after sitting overnight it did set up. I was excited. Thought I was going to have to re do it. Since I have never had Rose Hip jelly I’m not sure what it is suppose to taste like. I think I will try again next year. Thank you for the recipe and all your info. It has been interesting
I haven’t made it yet but plan on it this year. I have picked the rose hips after the first frost which is in December here. We dry them and use in a tea during cold and flu season. 1 teaspoon of dried rose hip, 2 Tbsp. of homemade elderberry syrup and 8 oz. of hot water. I heard that you can pick the rose hips and freeze them for 48 hours and then dry or use them anyway you want. I was going to try that this year.
How would you modify this recipe using dried rosehips? thanks
Just a question…after you boil and before you mash the rose hips do you pour off the cooking liquid?
How long does it take to set? It’s been 2 weeks and it hust looks like syrup.
Hi Holly, sometimes it can take a while. Some years my batches firm up right away, some years they take a couple months. No idea why. It could be the pectin though. The last time I checked my pectin after making a batch that didn’t firm up, it turns out that the pectin was passed its use-by date by a year. So now when I go to make jelly I make sure that I am using fresh pectin.
Can you use cast iron if it is enamel coated?
First time I have made rose hip jelly. It is lovely tasting but did not set. .i am hoping, if left, it will gel more.. I made three batches and some are more set than others but none have set like apple jelly. I probably have enough for another 3 batches but I don’t know if i should bother thanks for the recipe
Hi Diane, I recommend checking the use-by date on your pectin. Sometimes it take a long time for jelly to set properly and I find that using new pectin does help.
I made this last year and again this year, Thanks for the recipe,,Mine came out tasting lovely but it is darker that what yours looks,,Could it be that the juice was really thick and dark, I didn’t use a cheese cloth..
Hi Susan, oh that’s interesting! Yes the darker juice would result in a darker jelly. Not sure why your juice ended up darker. It could be that it cooked too long and started to caramelize, but you would have noticed that when you tasted the jelly.
My kids love jellies! This looks delicious and will surely try this. Thank you for sharing Elise.
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!
Thank you so much Kate for sharing your experience with batches made from different years! I too find with jelly and jam making every year is different. This last year I didn’t even make rose hip jelly because it was so dry where I normally get the rose hips that the plants didn’t produce. Some years the hips are large and fleshy, some years smaller and thin. Hopefully we’ll have a good crop this year!
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?
Hi Beth, by green apple I mean a Granny Smith. That said, I never thought of using a green unripe apple of a different variety, but now that I think about it, it probably would work too.
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.
Hi Cynthia, this jelly, like most jellies, has enough sugar in it to inhibit any harmful bacteria. That said, there is still a risk of mold. Doing a water bath will kill any rogue mold spores. A water bath will also help the jars seal well. That all said, for generations people didn’t have metal canning lids, but used parafin wax instead to seal their jelly jars. Obviously you can’t do a water bath with a jelly jar that is sealed with wax. So, for my personal consumption, knowing what I know? I don’t bother. For a gift, for someone who might balk if the lid didn’t hold its seal? You’ll probably do better by processing in a water bath.
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?
Hi Theresa, the lemon juice has two purposes. The first is that acid is needed to work with the sugar and the pectin for the jelly to set. The second is that acid helps keep the sweetness of the jelly from being too cloying. You could use vinegar instead, but I prefer to use lemon juice. I think it tastes better with the rose hips.