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Rosehip Jelly Recipe

User Rating 1 Star Rating (1 Review)


Fresh rose hips make an easy but delicious jelly. You should be able to find pectin wherever canning supplies are sold, usually available in most major grocery stores.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 4 quarts ripe rose hips
  • 2 quarts water
  • 1 package pectin crystals
  • 5 cups sugar
  • 1/2 cup lemon juice


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.

Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon.

Pour jelly into hot sterilized jars.

Yield: about 5 cups

Recipe Source: Native Indian Wild Game Fish & Wild Foods Cookbook Edited by David Hunt (Fox Chapel Pub.)
Reprinted with permission.

User Reviews

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 1 out of 5
, Member bidochka

I don't know if I would make the rosehip jelly again, It didn't solidify, I'm not sure if it is supposed to be the consistancy of maple syrup. Not sure if I did something wrong, I followed the recipe to the LETTER. alot of work for a disapointing result. A little help would be greatly appreciated. thanks

40 out of 52 people found this helpful.

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