Rose hip jelly made from wild fruit
Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure. Rose hips should be picked after the first killing frost for best flavor and jelling. This jelly is a good source of Vitamin C.
Extracting juice procedure
Extraction of juice from the fruit is the first step in the preparation of fruit jelly.
- When extracting juice for pectin-added jelly use ripe rose hips.
- Remove blossom remnants and stems from rose hips.
- Wash the in cool running water.
- Add water to cover the rose hips.
- Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 15 minutes, or until soft.
- Cool and strain through cheesecloth or a damp jelly bag.
- One pound of rose hips will give close to 2 cups juice.
Rose hip jelly recipe
- 4 cups rose hip juice
- 7 1/2 cups sugar
- 1 box (2 pouches) liquid pectin (6 ounces)
* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.
|Jar size||Elevation||Processing time|
|Half or quarter pints||0-1000 feet||5 minutes|
|Half or quarter pints||1001-2000 feet||6 minutes|
|Half or quarter pints||2001-3000 feet||7 minutes|
|Pints||0-1000 feet||10 minutes|
|Pints||1001-2000 feet||11 minutes|
|Pints||2001-3000 feet||12 minutes|
Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies
Revised by Suzanne Driessen 2016