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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Rose hip jelly made from wild fruit

rose hips


Rose hip jelly made from wild fruit

Isabel D. Wolf and William Schafer

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.

  1. When extracting juice for pectin-added jelly use ripe rose hips.
  2. Remove blossom remnants and stems from rose hips.
  3. Wash the in cool running water.
  4. Add water to cover the rose hips.
  5. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 15 minutes, or until soft.
  6. Cool and strain through cheesecloth or a damp jelly bag.
  7. 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)
Measure juice and stir in sugar. Place on high heat, stirring constantly. Bring to a full, rolling boil. Add the liquid pectin and heat to a full boil. Boil hard for 1 minute. Remove from heat; Skim off foam. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids.* Process in a boiling water bath. See chart below.

* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.

Processing Time in a Boiling Water Canner for Jams and Jellies
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

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