Be the first to 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
Ingredients:
- 4 quarts ripe rose hips
- 2 quarts water
- 1 package pectin crystals
- 5 cups sugar
- 1/2 cup lemon juice
Preparation:
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.
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.
