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.
Skinny Crustless Spinach Quiche
Cheesy Hash Browns Quiche
Herbed Pumpkin Gravy
Garlic Mashed Potatoes with Eggplant
Asian Green Bean Salad
Peruvian Aji Amarillo Cheese Sauce
Saffron Mash Potatoes
Jalapeno Rosemary Alfredo
Pickled Garlic and Jalapeno Peppers
Okonomilotes
Skillet Asparagus with Caramelized Onions and Walnuts
Kielbasa Pasta Sauce
Pacific Rim Barbeque Sauce
Vegan Dilly Ranch
Best Burger Sauce
Chickeny Chickeny Rice
Tomato and Basil Pasta Sauce
Delicious BBQ Sauce
Vegan Mashed Potatoes (Low-Fat)
Chinese Broccoli
Barley and Mushrooms with Beans
Salad Dressing with Walnuts
Perfect Honey-Balsamic Glaze
Spicy Tomato Jam
Breakfast Potatoes
Pecan Cranberry Butter Tarts
Paloma Picante
Apple Crisp II
Easy Homemade Pie Crust