Rose Hip Jam

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rose hips (with black ends removed)
equal amount of sugar by weight
water (1 cup per 1 pound of rose hips)


Use a heavy, stainless-steel saucepan. (Do NOT use aluminum.)

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.

Reader Comments

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Thanks for your great piece on rosehip jam! We love it and miss it very much - in Europe it was one of our favorites. When we found your article, we were looking for information about what rosehips are best for jam, so we can grow some here. I have some Rugosa seeds I collected from the rosehips, so I'm glad to hear these will be good! :-)

looking for a recipe of rhubarb and orange marmalade.

thank you for all the recipes that are shared. I do not need a beginners garden guide, and 78 and no longer able to garden due to knee surgery and arthritis

marmalade recipes

The Editors's picture

Hi, Irma. We do have an orange marmalade recipe (click on the underlined, highlighted text) but not rhubarb.