Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Food processer or Blender
Food mill or jelly strainer
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Raw fresh rose hips (seeded)
2.25 L / 9 cups (to make 720 ml / 3 cups puree)
Powdered low- or no-sugar pectin
1 package (≈50 g / 1¾ oz)
Lemon juice (bottled or fresh)
30 ml / 2 tablespoons
Granulated sugar
800 g / 4 cups
Red Food coloring (optional)
As desired
Preparation
Important Preparation Note
Rose hip seeds contain tannins that create a chalky taste. Seeds must be removed before cooking.
Rose hips reduce by ~⅔ during cooking:
3 cups raw hips → 1 cup puree
Cook rose hips
Simmer prepared hips in water until soft, 10–15 minutes.
Puree
Mash or blend until smooth.
Optional: strain through cheesecloth for clearer jelly.
Combine
Measure 3 cups (720 ml) puree into saucepan. Add pectin and lemon juice.
Boil
Bring to a full rolling boil.
Add sugar
Add sugar, return to full boil, boil 1 minute, stirring constantly.
Fill and process
Pour into hot jars leaving 3 mm / ⅛ inch headspace.
Water bath 5 minutes.
Rose hips produce a vitamin-rich jelly with a tart, fruity flavor.