Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Yield: 3 to 4 half pint jars
1/2 pound ripe rose hips
- 2 cups sugar
- 1 1/2 cups water
- 1 package powdered pectin
- 3 tablespoons lemon juice
Be sure to collect your rose hips from plants that have not been sprayed with chemicals. Choose a large-fruited variety such as Rosa rugosa.
Wash the rose hips and slice off the "crown" end. Cut them in half. Next comes the most labor intensive part of making rose hip jam: Scoop out and compost or discard the hairy, seedy centers. A grapefruit spoon is a useful tool for this.
Put the prepared rose hips together with the lemon juice and 3/4 cup of the water into a blender or food processor. Puree the mixture until it is fairly smooth (a few bits of rose hip skin are okay).
With the blender or food processor running, add the sugar a little at a time. When the sugar is incorporated into the other ingredients, turn off the machine. If the sugar has not completely dissolved, let the fruit mixture sit at room temperature for 30 minutes to an hour before proceeding with the recipe.
In a small sauce pan, stir together the pectin and another 3/4 cup water. Bring to a boil over high heat. Continue to boil for 1 minute.
Pour the pectin liquid over the other ingredients in the blender or food processor. Blend for about 30 seconds until everything is well-combined.
This rose hip jam can be stored in the refrigerator if you are going to use it up within a few weeks.
For longer storage, transfer the rose hip jam into small freezer containers leaving 1/2-inch head space between the top surface of the jam and the rims of the containers. It is not necessary to sterilize the jars for this recipe. Fasten lids and store in the freezer for up to a year.
To use your rose hip freezer jam, let it thaw out in the refrigerator. Once in the refrigerator, use your rose hip jam within 1 month.