Rosehip Jelly

By Charlotte Cameron


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My great-aunt harvested rose petals in her own backyard. She boiled them to a mush, then mod­eled, and dried the resulting dough into beads the size of jawbreakers. She lived to be 101, and before she died, she showed me a necklace of these black beads, which she kept in her trunk. As the fragrance of roses reached me, I imagined memories the smell might have aroused.

Her infinite patience would have been needed to pick rose­hips in the fall. This I learned on my own five acres on Gab­riola Island when I reached high through the thorns to pluck the juiciest hips. My aunt frugally mashed the cooked hips and squeezed the juice through a cloth bag to make her jelly, but I find this isn't necessary. I simply boil up the rosehips and strain off the amber liquid, like extra virgin-olive oil.

There are many recipes for rosehip jelly, jam and purée, but I like this best for its jewel-like look.

Rosehip Jelly
(with pectin supplied by wild apples)

Place 3 cups of hips and 1 cup of quartered wild apples in pot. Cover with water.

Boil until tender.

Drain the juice into a large measuring cup or bowl.

Add 1 Tablespoon of lemon juice and 2 full cups of sugar for each pint of juice.

Boil for two to three minutes, while stirring.

Bottle in clean jars.

Note: If, for some reason, the jelly doesn't set, the juice can be used in stews for an extra boost of vitamin C.

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Comments

Showing 1 to 3 of 3 comments.

I picked traditional rose(wild) hips when they were touched by the first frost. If they are orange looking they are to early, if they are dark red to ripe ( although sweet) loss of vitamin c, which is 20 times than orange. they should be an orange red look. let dry for a day to set, and half them, take a blunt end to take the seeds and the pith( fibrous) to the out shell you'll peel nicely off the outer layer 2 layers then the seeds. Sorry this is about best I can explain. Appa-paloosh (first nation)

Posted by wayne | November 21, 2009 Report Violation

Correction to my comment, *1/6 should be 1/16 of an inch.

Posted by Debany | September 24, 2009 Report Violation

This looks like a recipe we would like to try. Just a question, I see your picture of rose hips on the page with your rosehip jelly recipe. I picked two rose hips today, and I don't know if they are ripe. They look like the ones in your picture, but they are mostly seed with about 1/6 inch of fruit around the seeds. How much fruit should be around the seeds? How do you know if the hips are ripe? Also, if you mush them, do the seeds turn to mush as well, or do you just strain them out?

Posted by Debany | September 24, 2009 Report Violation

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