3 Reviews

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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Aliea August 25, 2014

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dawn S. August 09, 2016

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...

0 people found this helpful. Was it helpful to you? [Yes] [No]
dicentra December 27, 2009
Rose Hip Jelly