Rose Hip Jam

The tart, reddish-orange hips of rugosa roses
are loaded with vitamins and great for jams.


water (1 cup per 1 pound of rose hips)
rose hips, with black ends removed
sugar per directions below


In a heavy, stainless-steel saucepan, add water and rose hips, and simmer until the fruit is tender. Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick. Pour into hot, sterilized, half-pint jars and seal. Store in a cool cupboard, and use within six months; refrigerate after opening.

Cooking & Recipes


Kathleen Halloran

Preparation Method

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