Rose Hip Ketchup

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Recipe by mollypaul

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.

Ingredients Nutrition


  1. Boil the first four ingredients together.
  2. 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.
  3. 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.
  4. Remove spice bag.
  5. Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
  6. Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.

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