Rose Hip Jelly

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In a large stainless-steel saucepan, simmer rose hips in 2 quarts water until soft.

3. Step 3

   Crush to mash in the pan and strain through a jelly bag or several layers of dampened cheesecloth. You should have about 4 cups of rose hip juice.

4. Step 4

   Return rose hip juice to the pan and add lemon juice and pectin crystals . Stir until mixture comes to a hard boil. Immediately add sugar, then bring to a full rolling boil and boil for 1 minute, stirring constantly.

5. Step 5

   Remove jelly from heat and skim off foam with a stainless steel spoon.

6. Step 6

   Pour jelly into hot sterilized jars and process in a water bath, freeze for longer storage, or store in the refrigerator for up to two weeks.