Rose Hip Jelly

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 80 persons



  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.