Rose hips have seeds on the inside that are itchy and irritating. 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 or non-reactive cookware.
- 2 quarts rose hips
- 6 cups 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
- Jelly bag strainer stand (or cheesecloth over fine mesh sieve)
1 Rinse and trim: Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
2 Boil the rose hips: Place rose hips in a large pot. Add 6 cups 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.
3 Mash hips and strain: 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 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.
5 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).
6 Make the jelly: 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 Can the jelly: 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.