Rose Hip Jelly

Sharon123's Note:

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!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Yield: 8 cups

• 8 cups rose hips
• water
• 7 ½ cups sugar
• ½ teaspoon margarine or ½ teaspoon butter
• 1 (3 ½ ounce) envelope liquid pectin (Certo)

Directions:

1. Remove the blossom remnant from the rose hips.
2. Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
3. Crush the rose hips or chop in a food processor.
4. Strain the juice in a cheesecloth-lined sieve.
5. Add any additional water if need to bring the juice up to 4 cups.
6. Bring the juice and sugar to a boil.
7. Add the margarine, then the liquid pectin.
8. Bring back to a boil, stirring constantly; boil hard for 1 minute.
9. Remove from heat.
10. Skim foam from surface.
11. Pour into sterile pint jars and seal.
12. Process in boiling water bath for 5 minutes.

Reviews

[dicentra]

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...