The tart, reddish-orange hips of Rugosa Roses make a wonderful jam! See how to make this tangy jam—which is also loaded with vitamins.
Rose hips are the fruit that develops from the blossoms of the wild rose plant. You harvest them in the fall (October, November) when the rose plant is leafless. Enjoy Rose Jim Jam on toast, in yogurt, with game meat, on ice cream, with salad dressing, with oatmeal, in pancakes, and on a cheese sandwich!
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.