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Rose Hip Jam Recipes


Rose Hip Jam 1

1 pound prepared rose hips (about 4 quarts)
1 cup of water
Cooking Instructions:
In a large pan, add the rose hips and water. Bring to a boil, then cover and simmer until very soft--about 20 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Add one pound of sugar (about 3 1/2 cups) to one pound of pulp and simmer. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal.
Rose Hip Jam 2

4 cups pureed rose hips
5 cups sugar
1 tablespoon freshly squeezed lemon juice
Cooking Instructions:
Have washed and sterilized about 5 1/2 pint jars. After the first frost gather the rose hips, being certain that the roses you're gathering from have never been sprayed with pesticides, etc. Gather on a sunny day after noon time. Wash the rose hips and put them in a saucepan of water to simmer over low heat until soft, then puree them in a food mill or blender. Combine the puree, sugar, and lemon juice. Bring to a boil, reduce heat and simmer until the mixture thickens to the desired consistency. Ladle into hot sterilized jard and seal according to manufacturer's directions. Process jars in a boiling water bath canner for 5 minutes.
Rose Hip Jam 3

4 qt Rose hips with black ends
(about 5 pounds)
3 1/2 cup Sugar
Each Water (Wine or sherry)
Cooking Instructions:
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. Add the sugar and check the taste. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars.
Rose Hip and Apple Jam

3 lb. rose hips
1 lb. apples
5 c. honey
2 tbsp. lemon juice
3 c. water
Cooking Instructions:
Wash the rose hips and remove stems and flower ends. Peel apples and cut into quarters. Place rose hips and apples into an enamel or stainless steel saucepan. Simmer until both are very tender. Strain through a sieve, reserving liquid. Return pulp and liquid to the saucepan. Add honey and blend well. Bring to hard boil. Boil 15 minutes, stirring constantly. Pour into sterilized canning jars or jam jars. If using jam jars, pour 1/4 inch melted paraffin on the tops. Seal.
Rose Hip Apple Wine Jam

3 cups plump, ripe rose hips
3 tart medium red apples
5 cups water
1 cup dry white wine (Chardonnay or Sauvignon Blanc)
3 rounded tsp. Fruit-Fresh or ascorbic acid (3 Tbs. lemon juice may be substituted)
6 1/2 cups sugar (exactly)
5 drops red food coloring (optional, may be needed if hips are orange in color)
1 package (1 3/4 oz.) powdered Sure-Jell or other powdered fruit pectin
Cooking Instructions:
Place cleaned and trimmed rose hips, cored and chopped apple (peeling is not necessary), water, wine, and Fruit-Fresh into a large pot. Boil until apple is soft and the hips begin to split (15-20 min). Crush fruit and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain away solids. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups. Return juice to a clean pan, add food coloring (if desired), and bring to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell and bring back to a full boil (one that cannot be stopped by stirring). Add sugar and bring back to yet another full boil. Stirring constantly, boil 1 or 2 minutes longer. Remove any foam as necessary. Ladle into sterilized jars to within 1/4 inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes to insure the solids don't settle to the bottom of the jar. Clean the sides of the jars when cool to the touch. Label and date.
Rhubarb, Rose and Strawberry Jam

2 pounds Rhubarb, trimmed weight
1 pounds Small strawberries slightly underripe
½ pounds Highly scented rose petals
1½ pounds Sugar
4 small Juicy lemons
Cooking Instructions:
Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way.
Sweet Briar Rose Hip Jam

2 c Hips; before seeding
1 1/2 c Sugar
1 c Water
2 tb Lemon juice
Cooking Instructions:
Prepare hips and measure 1 cup. Boil sugar and water 4 minutes, add hips and lemon juice and boil, covered, 15 minutes, uncover and boil 5 minutes more. The berries should be clear and transparent and syrup thick. When done, pour into hot sterilized jars and seal.
Hedgerow Jam

8 oz rose hips
1 lb blackberries
8 oz haws
1 lb elderberries
8 oz sloes
4 oz hazelnuts
8 oz rowanberries
1 lb crab apples
Cooking Instructions:
Wash fruit well. Put rose hips, haws, rowanberries, sloes and chopped crab apples into pan, add water to cover, cook until tender. Sieve and weigh the pulp. Put pulp into pan with blackberries, elderberries and chopped nuts, simmer for 15 minutes. Add 2 lbs sugar plus the weight of the hip pulp in sugar. Cook over a low heat until sugar has dissolved, then boil rapidly until setting point is reach. Pot.


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