Rose Hip Jelly



  • 2
    quarts rose hips
  • 1 12
    quarts water
  • 12
    cup fresh squeezed lemon juice
  • 1
    surejell pectin
  • 14
    teaspoon butter
  • 3 12
    cups sugar


  • 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
  • 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
  • 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
  • 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
  • 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
  • 6. Clean jars and process in a water bath.