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LOCATION: Recipes >> Preserving >> Rose Hip Jam

Print this Recipe    Rose Hip Jam

Patricia Hill

4 quarts rose hips with black ends removed
(about 5 pounds)
3 1/2 cups sugar
water (Wine or sherry)

Gather the rose hips after the first frost. I am not sure why this is
done but I have several sources that say to do it, including my
grandmother, so I wait. Wash the rose hips well in case there is any
insecticide residue. Cover with water and simmer until the hips are
very soft and falling apart. Press through a food mill or colander
to remove the seeds and larger particles. Press through a finer sieve
to remove the smaller fibers and seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard to
say. Thicker than heavy cream. I check the measurements at this point.
I add about a pound of sugar for every pound of pulp. The 3 1/2 cups
is my measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more sugar.
Rose hips have enough pectin to jell and enough ascorbic acid to make
it a little tart. Cook over high heat until the mixture has a thick
jam-like consistency. Put in jars. Makes 4 half-pint jars


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