Wild Rose Hip Jelly Recipes

TRADITIONAL SCOTTISH ROSEHIP JELLY

Steps:

• Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
• Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
• Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
• Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
• Measure the liquid and for every 600ml/1 pint use 400g/14oz of warmed sugar.
• Put all this back into your pan with the lemon juice and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
• Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.

TRADITIONAL ALASKAN ROSE HIP SIMPLE SYRUP

Steps:

• Gather the ingredients.
• Wash rose hips thoroughly.
• Remove stems and flower remnants before boiling rose hips and water for 20 minutes in a covered saucepan.
• Once boiled, strain the rose hips through a jelly bag and return clear juice to saucepan.
• Add sugar to strained water, stir well, and boil 5 minutes until sugar has dissolved and sauce has thickened.
• Refrigerate syrup in an airtight container until ready for use.
• Enjoy. Recipe Source: Cooking Alaskan (Alaska Northwest Books). Reprinted with permission.

ROSE HIP JELLY

Steps:

• Using fresh or dried rose hips: rinse the rose hips thoroughly. Place them in a large stockpot. Cover with the water.
• Bring the rose hips and optional oranges to a boil. Immediately reduce the heat to a strong simmer. Simmer for one hour or longer (as needed) - until the rose hips are soft.
• Place a cheesecloth over a large strainer; place the strainer over a large pot. Pour the rose hips over the cheesecloth and allow them to strain into the bowl for at least one hour if not two.
• Prepare your canning jars. Sterilize the jars by placing them in the dishwasher before canning or, put them in your water bath canner and bring the water bath canner to a boil for 10 minutes. Or you can also put them in a 200 degree F oven for 10 minutes. To sterilize the lids, place them in a heat-proof bowl and pour boiling water over them.
• To make the jelly: you will need 5 C. of juice for this recipe. If you have less than 5 C., add more water to what you have. Place the strained juice in the stockpot. Add the sugar, butter and lemon juice. Once the sugar is dissolved, add the pectin.
• Bring to a hard boil - you should not be able to reduce the boil by stirring. Hold that hard boil for at least one minute. The mixture will bubble up considerably - this is why it's a must to have a large stockpot. Remove from the heat and pour into prepared jars, leaving 1/4-1/2" headspace from the rim.
• Can the jelly. Wipe the rims of the jars, then place the sterilized lids and bands on the jars. Tighten the rings to secure. Process the jars in a water bath for 10 minutes (once the water comes to a hard boil). Make sure the jars are covered by at least one inch of water.
• After the jars have processed in the water bath for 10 minutes, turn off the heat, and remove the jars from the water. Allow them to come to room temperature and cool. As they cool, you should hear the lids pop as they seal. The lids should seal (when you press down they should not wiggle up and down).

ROSE HIP JELLY

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

ROSE HIP FREEZER JAM

Steps:

• Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
• Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
• Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.

HOW TO MAKE ROSE HIP JAM

Steps:

• Wash the hips well and drain, cut the end and tail off, remove any leaves, otherwise the green tail and leaves might give it a bitter taste. Now, cover with water, double the amount of water to the quantity of rose hips. Set to boil until they become mushy.
• Whilst you are waiting for it to boil, get your recycled jars and lids cleaned with soapy water, rinse really well and put on a tray with the opening facing up ready to be sterilised, more on that later as we get closer to the fin time.
• Check the hips by picking one and let it cool the attempt to squish it between your fingers if it breaks and has a mushy texture( not the pips, they will continue to stay hard :) ), then they are ready.
• Once all blended you can start straining it, first get rid of the pips through a strain, now you need to get the muslin bag, cloth or sieve and start straining several time, washing the muslin and sieve in between. I have done it 6 time to be sure that there is little or no hairs, they can irritate the mouth and digestive tract if ingested.
• When it gets to the right viscosity you are ready to add the sugar, and the lemon juice( its a must if you want the colour to stay vivid, otherwise you will get a red brown colour) stirring continuously until the sugar has melted and the colour has changed to a deep red. From here is just like an other jam recipe. At this point you need to get the jars and lids in the oven to sterilise, preheat the oven to 140 degrees Celsius and put in the oven for about 20 min, try to time it with the jam.
• Continue to boil on medium heat, stirring every couple of minutes of so until the composition reached the texture of thick cream, it should take you about 30 min from boiling point, time is indicative only. You can always test on a cold plate, when it is cooled down on the plate it should have a slight movement, you don't want it so hard because when it cools down completely it will be hard to spread. I prefer mine more a thick sauce viscosity so I took it off the heat a few minutes sooner.
• Get your jars out of the oven whilst nice and hot and start pouring the jam up to the neck (where the lid twists). Holding the jar with a tea towel, tighten the lids on the jars, this is very important as the steam will create a strong bond and the jam will last until next autumn or longer.
• Cover up with a few towels or a fleece like me to allow that jam to cool down slowly, after at least 12 hr you are read to label and store it. of course don't forget to save some on the side to be eaten on the day, as you will feel like you deserve it after all work! I made pancakes, all can say is yum yum!

WILD ROSE HIP TEA

Steps:

• Forage for rose hips and process them as described in the post above.
• Boil a pot of water.
• Pour the hot water over the fresh or dried rose hips (and herbs if using).
• Let the wild rose hip tea steep for 15 minutes covered.
• Strain the tea through a fine mesh filter to remove the seeds and any pulp present.
• Sweeten the tea with some honey if desired.

ROSE HIP JELLY

Steps:

• 1. Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.
• 2. Add lemon juice and pectin crystals to juice,and stir until mixture comes to a hard boil. Stir sugar in at once.
• 3. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
• 4. Remove jelly from heat and skim off foam with metal spoon.
• 5. Pour into hot, sterilized jars.