The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.
1 cup trimmed and seeded rose hips
¾ cup water
3 tablespoons lemon juice
2 cups sugar
1 (1.75 ounce) package powdered fruit pectin
Side Dish
Directions
Put the prepared rose hips water and lemon juice in a blender; blend until smooth about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved about 30 seconds or so.
Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.
Nutritional Information
Rose Hip Freezer Jam
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
Crustless Cheeseburger Quiche
Quiche with Leeks, Mushrooms and Sweet Potatoes
Jenni's Italian Farro Pilaf
Honey Ginger Carrots
Vinaigrette
Croutons
Sesame-Ginger Vinaigrette
Quinoa and Spinach Pilaf
Sinfully Rich Creme Fraiche
Healthier Yellow Squash Casserole
Cranberry Sauce I
Coney Island Hot Dog Chili Sauce
Authentic Thousand Island Dressing
Homemade fries
Baked Potato Puffs
Turkey Pasta Sauce
Curtido (Salvadoran Pickled Slaw)
Real Maple Butter
Sarah's Feta Rice Pilaf
Spicy Cilantro Dressing
Green Beans With Shallot Dressing
Fresh Sweet Corn Fritters
Chayote Squash Side Dish
Red Kidney Beans (Rajma)
Garlic Potatoes Gratin
Roasted Kabocha Squash
Easy Homemade Pie Crust
Simple Moscow Mule
Pumpkin Cannoli
Bread Pudding II
Blackberry-Cucumber Vodka Tonic