Rose Hip Jelly
Fresh rose hips make an easy and delicious jelly. This five-ingredient recipe is a frugal way of turning your bloomed-out roses into an edible treat.
- Serves: 80 persons
- 4quarts ripe rose hips (see note below)
- 2quarts water
- ½cup lemon juice
- 1package pectin crystals
- 5cups sugar
Step 1Gather the ingredients.
Step 2In a large stainless-steel saucepan, simmer rose hips in 2 quarts water until soft.
Step 3Crush 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.
Step 4Return 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.
Step 5Remove jelly from heat and skim off foam with a stainless steel spoon.
Step 6Pour 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.