• Prep Time:
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  • Serves: 1 Servings

Rose Hip Jam

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 4 qt Rose hips with black ends
  • Removed
  • (about 5 pounds)
  • 3 1/2 c Sugar
  • x Water (Wine or sherry)


Gather the rose hips after the first frost. I am not sure why this is done
but I have several sources that say to do it, including my grandmother, so
I wait. Wash the rose hips well in case there is any insecticide residue.
Cover with water and simmer until the hips are very soft and falling apart.
Press through a food mill or colander to remove the seeds and larger
particles. Press through a finer sieve to remove the smaller fibers and
seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard to say.
Thicker than heavy cream. I check the measurements at this point. I add
about a pound of sugar for every pound of pulp. The 3 1/2 cups is my
measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more sugar. Rose
hips have enough pectin to jell and enough ascorbic acid to make it a
little tart. Cook over high heat until the mixture has a thick jam-like
consistency. Put in jars. Makes 4 half-pint jars

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