“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. ” - by Cazuela
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (32 total)
- Calories
- 55 cal
- 3%
- Fat
- 0 g
- 0%
- Carbs
- 14 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
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"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..." See more pick the hips from wild bushes that grow along the waterfront near salt water."
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