Prep 10 mins
Cook 25 mins
This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make!
- 8 cups rose hips
- 7 1⁄2 cups sugar
- 1⁄2 teaspoon margarine or 1⁄2 teaspoon butter
- 1 (3 3/8 ounce) envelope liquid pectin (Certo)
- Remove the blossom remnant from the rose hips.
- Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
- Crush the rose hips or chop in a food processor.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 4 cups.
- Bring the juice and sugar to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly; boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface.
- Pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
This recipe didn't set up at all. I should have guessed w/just the volume of juice, I'd need at least, two packets of Certo instead of the one. I'll also be using more rose hips (I'll gather 12 c, because I actually used 10 this time!), adding 1/4 c lemon juice to assist the set-up, and with those two changes I don't think I'll need as much water, which could also have effected the set-up? I only added 1 cup water. Thanks for the starter-recipe, but I just don't think it works as written. Again - got me started though, so thank you!
I used 4 cups of rose hip juice, 1 box of sure jell pectin, and 4 1/2 cups of sugar. Take out 1/4 cup of the sugar and mix with the pectin in a small bowl. Add to the juice. Bring the juice and pectin mixture to a boil stirring constantly with wire whisk, add the rest of the sugar and then bring back to rolling boil whisking constantly. Boil and stir for one minute. Remove from heat. Pour into jars and process. Mine gelled (sp?) right away, but was a soft gel.
Love the recipe, but my jelly never set up (I am new to this) even after using the "cement" recipe here on Zaar. I have rose hip syrup now...