Prep 20 mins
Cook 40 mins
A delicious condiment courtesy of TipNut. Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost…preferably late August, September or October. You can harvest them from your garden, but they’re more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. Not sure about the yield.
- 4 quarts rose hips (red, ripe and slightly soft)
- 1 garlic clove, peeled and minced
- 2 onions, peeled and finely chopped (medium sized)
- 3⁄4 cup water (more as necessary to prevent scorching)
- 3⁄4 cup brown sugar
- 1 cup vinegar
- cayenne (optional)
- salt (optional)
- 1⁄2 tablespoon whole allspice
- 1⁄2 tablespoon mace
- 1⁄2 tablespoon whole cloves
- 1⁄2 tablespoon celery seed
- 2 inches cinnamon sticks
- Boil the first four ingredients together.
- When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
- Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
- Remove spice bag.
- Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
- Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.