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.

Recipe Summary

prep:
50 mins
cook:
5 mins
total:
55 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

55 calories; protein 0.3g; carbohydrates 14g; sodium 10.7mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
10/20/2010
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. Read More
(16)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2010
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. Read More
(16)
Rating: 5 stars
09/20/2013
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. Read More
(4)
Rating: 5 stars
10/15/2014
So wonderful! I am enjoying this on rustic bread with walnut butter right now and it is an absolute luxury. Read More
(2)
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Rating: 5 stars
08/13/2016
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 strained them with panty hose (wierd trick I read somewhere that totally works) and squeezed all the pulp and juice through it. I'd recommend this all day long. Read More
(2)
Rating: 5 stars
09/20/2013
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. Read More
(1)
Rating: 5 stars
02/09/2020
No changes this time. Will be making again. Next time I will be doing a little experimenting with cranberries and rose hips. Read More
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Rating: 4 stars
12/02/2017
I love this jam. It tastes like a jar full of summer-mowed lawns flowers blooming sun shining. The recipe is a bit confusing as you add the water and then add more water but there are two ingredient items that are water so noticing that helps. I halved the recipe and now I wish I hadn t since a small jar is going to a friend for Christmas. Read More