Rose Hip Jelly
Capture the essence of autumn with this vibrant and jewel-toned rose hip jelly, a delightful preserve that turns seasonal rose hips into a sweet, tangy spread bursting with natural flavor. Made from freshly harvested rose hips, this jelly combines floral earthiness with a hint of citrus from the added lemon juice, ensuring a perfectly balanced taste. Powdered pectin guarantees a smooth and luscious texture, while a gentle simmering process brings out the full-bodied aroma of the fruit. This recipe is ideal for breakfast spreads, charcuterie boards, or as a unique addition to desserts. With just six simple ingredients and a traditional canning method, you can create a pantry staple that lasts for months. Impress your guests and savor homemade goodness with every jar of this elegant rose hip jelly!
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Ingredients
- 4 cups Rose hips (fresh)
- 4 cups Water
- 3.5 cups Granulated sugar
- 1 box Powdered pectin
- 2 tablespoons Lemon juice
Directions
Step 1
Rinse the rose hips thoroughly under cool water and trim off both ends of the fruit.
Step 2
Place the cleaned rose hips in a large saucepan and add 4 cups of water.
Step 3
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the rose hips are soft and the water becomes fragrant.
Step 4
Using a fine-mesh strainer or a jelly bag, strain the mixture into a large bowl, pressing the rose hips to extract as much juice as possible. Discard the solids.
Step 5
Measure the rose hip juice; you should have about 3 cups. If not, add enough additional water to make 3 cups in total.
Step 6
Transfer the juice into a large, heavy-bottomed pot and stir in the powdered pectin. Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Step 7
Add the granulated sugar all at once, then stir in the lemon juice. Return the mixture to a rolling boil and boil for 1-2 minutes, stirring constantly.
Step 8
Remove the pot from the heat and skim off any foam from the surface with a spoon.
Step 9
Immediately ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, place the lids on, and seal tightly.
Step 10
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Step 11
Allow the jars to cool at room temperature. Once cooled, check the seals by pressing on the lids; they should not move. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | 2686 grams (2686.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4306 |
| Total Fat 3.30g | 4% |
| Saturated Fat 0.20g | 1% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Total Carbohydrate 1087.60g | 395% |
| Dietary Fiber 252.00g | 900% |
| Total Sugars 725.20g | |
| Protein 15.20g | 30% |
| Vitamin D 0IU | 0% |
| Calcium 1659mg | 128% |
| Iron 10mg | 56% |
| Potassium 4091mg | 87% |
Source of Calories