Rose Hip Freezer Jam
Ingredients55 m servings 55
- 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.
- Cook's Note:
- A half pound of ripe rose hips is enough for 1 cup of processed hips. Prepare the rose hips by cutting off the flower and stem ends. Cut the hip in half and remove the seeds.
Per Serving: 55 calories; 0 14 0.3 0 11 Full nutrition
ReviewsRead all reviews 6
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 y...
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 farewe...
loved everything about it. the flavour is unique and delicious and everything you want for the time it takes for you to make it. I sent the cooked rosehips through a food processor then straine...
So wonderful! I am enjoying this on rustic bread with walnut butter right now, and it is an absolute luxury.
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.