1/1 Photo of Rose Hip Jelly
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!
My Private Note
Units: US | Metric
- 1Remove the blossom remnant from the rose hips.
- 2Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
- 3Crush the rose hips or chop in a food processor.
- 4Strain the juice in a cheesecloth-lined sieve.
- 5Add any additional water if need to bring the juice up to 4 cups.
- 6Bring the juice and sugar to a boil.
- 7Add the margarine, then the liquid pectin.
- 8Bring back to a boil, stirring constantly; boil hard for 1 minute.
- 9Remove from heat.
- 10Skim foam from surface.
- 11Pour into sterile pint jars and seal.
- 12Process in boiling water bath for 5 minutes.
Browse Our Top Jellies Recipes
Nutritional Facts for Rose Hip Jelly
Serving Size: 1 (1598 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 729.0
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.7 mg
- Total Carbohydrate 187.7 g
- Dietary Fiber 0.2 g
- Sugars 187.3 g
- Protein 0.0 g
The following items or measurements are not included: