Rose Hip Freezer Jam Good Recipes

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Rose Hip Freezer Jam

"The rose hips in this jam are raw so the jam tastes clean and candy; it retains its shiny rosy-orange colour. The toughest part is seeding the hips which may be sticky, but so well worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall while they may be shiny pink. I adapted my recipe from one in a Euell Gibbons field guide."

Ingredients :

  • 1 cup trimmed and seeded rose hips
  • three/four cup water
  • three tablespoons lemon juice
  • 2 cups sugar
  • 1 (1.75 ounce) bundle powdered fruit pectin
  • three/4 cup water

Instructions :

Prep : 50M Cook : 32M Ready in : 55M
  • Put the prepared rose hips, water, and lemon juice in a blender; combo until clean, about 15 seconds. Small bits of rose hips pores and skin are k. Gradually add the sugar whilst blender is strolling. Blend till sugar is dissolved, approximately 30 seconds or so.
  • Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil difficult for about 1 minute. Slowly pour into the rose hip aggregate; blend for approximately 30 seconds.
  • Pour into small boxes with lids. Store in the fridge. Jam that is not used within some weeks can be stored in the freezer for as much as a yr.

Notes :

  • A half pound of ripe rose hips is sufficient for 1 cup of processed hips. Prepare the rose hips via slicing off the flower and stem ends. Cut the hip in 1/2 and get rid of the seeds.

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