Rose Hip Jelly
photo by bonitabanana
- Ready In:
6 8 ounce jars
- 2 quarts rose hips
- 1 1⁄2 quarts water
- 1⁄2 cup fresh squeezed lemon juice
- 1 surejell pectin
- 1⁄4 teaspoon butter
- 3 1⁄2 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.
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