Rose Hip Jam

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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.

Reader Comments

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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.