Rose Hip Jelly

Recipe by Sharon123
READY IN: 35mins
YIELD: 8 cups


  • 8
    cups rose hips
  • 7 12
    cups sugar
  • 12
    teaspoon margarine or 1/2 teaspoon butter
  • 1
    (3 3/8 ounce) envelope liquid pectin (Certo)


  • 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.