Rose Hip Jam

rose-hips-jam
Sarah Biesinger/shutterstock

Ingredients

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

Instructions

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

Leave a Comment

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.