Rose Hip Jelly
Ingredients
- cups rose hips
- 6 cups water
- 1/2 cup freshly squeezed lemon juice
- 1 package pectin
- 1/4 teaspoon butter
- 3 1/2 cups sugar
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
- Place the rose hips in a large, non-reactive pot. Add 6 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
- Use a potato masher to mash up the rose hips into a rough purée.,Set up a jelly bag, a large, very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot.,Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get remaining juice out.
- You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars using the method you prefer. Wash the lids in hot, soapy water.
- You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).
- Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin.,Add the sugar. Once the sugar has dissolved, add the butter.,Bring to a hard boil (one that you can not reduce by stirring).,The mixture will bubble up considerably. Boil for exactly 1 minute.
- Remove the pot from heat and pour off into hot canning jars, leaving 1/4-inch headspace from the rim.,If any jelly falls on the rim as you pour it into the jars, wipe the rim with a damp paper towel. Place clean lids on the jars secure fingertip-tight.,Process the jars in a water bath for 10 minutes. To process, place the jars on a rack in a large, tall stock pot. Cover with 1 inch of water and bring to a rolling boil for 10 minutes.,Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.,Once opened, refrigerate the jars for up to 6 months. Sealed jars will keep for a long time, but for the best flavor, consume them within 1 year.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original