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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. :-(
Hi Oonagh, this has happened to me before! It’s the rose hips. Some rose hips do not have very much flesh on them at all. I’d recommend you make a rose hip syrup instead, because of course we want your time out foraging to pay off somehow!
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!
Hi Sara, nope, don’t strain the cooked rose hips. Mash them right in the cooking water, since it will be the liquid you strain to make the jelly.
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.
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.
Oh my God thanks!
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.
Oooh, highbush cranberries! I keep on looking for those but have not found enough for jelly yet. Or enough rose hips, sadly. Very glad to hear you liked this!
Tried it last year .. it didn’t set, so the ‘sauce’ became our delicious ice cream/pancake topping ..
This year I had very solid white currant jam.. so I’m combining the two and hoping it will work!
Can I use certo? Cannot find sure jell here. And do I use both liquid pouches?
Hi Linda, I’ve not used Certo with this recipe, so don’t know what to tell you here.
I am making this right now and trying certo.. Sure hope it works. Smells amazing
This recipe is great! It came out delicious and perfectly jelled. I never tried rose hips before. I love it!! Thank you.
You’re welcome, Sharon, I’m so happy you like the jelly!
I made it today. I don’t have any cloth to strain it through. Only the seive. It isnt clear colour. Tastes quite nice. I have a3 small jars of it.
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 had no luck with getting it to set even using two liquid certo. So now I am going to remake it and add another certo liquid. We don’t have sure-jell here so have to do with what you have.
Try adding another cup of sugar.
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?