Rose Hip Jelly
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5 from 1 vote

Rose Hip Jelly

Deliciously sweet Rose Hip Jelly, made easily at home with the rose hips of wild roses - perfect spread on toast and even better gifted to friends and family!
Course Condiment
Cuisine American
Keyword jelly, rose hip, rosehip
Cook Time 1 hour 45 minutes
Draining time: 1 hour
Total Time 2 hours 45 minutes
Servings 24 servings
Calories 151kcal
Author Sheryl

Equipment

Ingredients

  • 1 lb rose hips dried* (can also use fresh)
  • 10 C water
  • 1/4 C lemon juice
  • 1 pkg SureJell pectin
  • 1/4 tsp butter
  • 3.5 C granulated sugar

Optional:

  • 2 ea oranges peeled and quartered

Instructions

  • Using fresh or dried rose hips: rinse the rose hips thoroughly. Place them in a large stockpot. Cover with the water.
  • Bring the rose hips and optional oranges to a boil. Immediately reduce the heat to a strong simmer. Simmer for one hour or longer (as needed) - until the rose hips are soft.
  • Place a cheesecloth over a large strainer; place the strainer over a large pot. Pour the rose hips over the cheesecloth and allow them to strain into the bowl for at least one hour if not two.
  • Prepare your canning jars. Sterilize the jars by placing them in the dishwasher before canning or, put them in your water bath canner and bring the water bath canner to a boil for 10 minutes. Or you can also put them in a 200 degree F oven for 10 minutes. To sterilize the lids, place them in a heat-proof bowl and pour boiling water over them.
  • To make the jelly: you will need 5 C. of juice for this recipe. If you have less than 5 C., add more water to what you have. Place the strained juice in the stockpot. Add the sugar, butter and lemon juice. Once the sugar is dissolved, add the pectin.
  • Bring to a hard boil - you should not be able to reduce the boil by stirring. Hold that hard boil for at least one minute. The mixture will bubble up considerably - this is why it's a must to have a large stockpot. Remove from the heat and pour into prepared jars, leaving 1/4-1/2" headspace from the rim.
  • Can the jelly. Wipe the rims of the jars, then place the sterilized lids and bands on the jars. Tighten the rings to secure. Process the jars in a water bath for 10 minutes (once the water comes to a hard boil). Make sure the jars are covered by at least one inch of water.
  • After the jars have processed in the water bath for 10 minutes, turn off the heat, and remove the jars from the water. Allow them to come to room temperature and cool. As they cool, you should hear the lids pop as they seal. The lids should seal (when you press down they should not wiggle up and down).

Nutrition

Calories: 151kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 84mg | Fiber: 5g | Sugar: 30g | Vitamin A: 821IU | Vitamin C: 82mg | Calcium: 35mg | Iron: 1mg