Recipe by Sharon123
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!
Top Review by Aliea
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!
- 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)
Directions See How It's Made
- 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.