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!

• Ready In: 35 mins
• Yields: 8 cups

Ingredients

• 8  cups  rose hips
•  water
• 7 1⁄2 cups sugar
• 1⁄2 teaspoon margarine or 1⁄2 teaspoon butter
• 1 (3 3/8ounce) envelope  liquid pectin (Certo)

Directions

1. Remove the blossom remnant from the rose hips.
2. Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
3. Crush the rose hips or chop in a food processor.
4. Strain the juice in a cheesecloth-lined sieve.
5. Add any additional water if need to bring the juice up to 4 cups.
6. Bring the juice and sugar to a boil.
7. Add the margarine, then the liquid pectin.
8. Bring back to a boil, stirring constantly; boil hard for 1 minute.
9. Remove from heat.
10. Skim foam from surface.
11. Pour into sterile pint jars and seal.
12. Process in boiling water bath for 5 minutes.