Rose Hip Freezer Jam

Rose Hip Freezer Jam

3 Reviews 3 Pics
  • Prep

    50 m
  • Cook

    5 m
  • Ready In

    55 m
Cazuela
Recipe by  Cazuela

“The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide. ”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  1. Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
  2. Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
  3. Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.

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Reviews (3)

Rate This Recipe
Fava Bean
14

Fava Bean

This jam tastes so much better than anything you can buy in the store, and the color is amazing. Hardest part is removing the seeds; the rest takes no time at all. I freeze this and use it all year. I pick the hips from wild bushes that grow along the waterfront near salt water.

Scratchcook
1

Scratchcook

It has a bright orangey-red color and a delicious fruity taste that you can't quite put your finger on...is it apricot? No, it's unique. Very tasty and something you can't just go out and buy.

foodelicious
1

foodelicious

Tastes as beautiful as it looks. Thank you so much for sharing this recipe. Because rosehips aren't ripe in the Pacific Northwest until late summer, this lovely jam is like one last sweet farewell before autumn closes in.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 55 cal
  • 3%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 14 g
  • 5%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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