How to Make Wild Rosehip Jam

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By Heidi Braley
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Rosa Rugosa Hips

Rosa Rugosa hips are known for being very high in vitamin C. They are the bright red hips that form after the rose fades. As fall progresses, they turn a darker and darker red and reach their highest flavor just after the first frost. Collect pesticide free hips to make a beautiful and delicious jam, perfect for biscuits, scones or fresh toast.

Difficulty: Easy

Instructions

Things You'll Need:

2 quarts rose hips
2 cups water
4 cups sugar

Step 1

Rinse the rose hips under cold running water. Remove any that are obviously diseased. Cut them in half and scoop out the seeds and prickly hairs. Pour them into a large saucepan with the water. Place the saucepan on a medium flame and cover.
Step 2

Bring the rose hips and water to a boil and keep covered for about 20 minutes or until they are nice and soft and smash easily with a spoon. Remove them from the heat.
Step 3

Push the soft hips through a strainer to remove any seeds or stems. Spoon the strained mash back into the saucepan and add an equal amount of sugar.
Step 4

Bring the mixture back to a boil, but in an uncovered pot and stir constantly. The sugar will make the puree nice and glossy red, somewhat translucent. Cook until it reaches the jelly stage and slips off a spoon in mass.
Step 5

Pour into sterilized jelly jars and cover immediately. Tighten the lids gently and process in boiling water for 10 minutes. Remove from the water and tighten the lids. Cool in a draft-free area until the top seals.