Rose hips form after the fragrant rose petals have fallen away, and the pollinated flower swells to form seedpods that slowly ripen from green to a rich red-orange. Rugosa roses make the most highly regarded hips, with a deep flavor and a high ratio of flesh to seed. When the seeds are screened out, and the leathery fruits simmered in water, the flavor builds and swells. Rich in Vitamin C, rose hips are often used in tea, but we’ve been enjoying this jam as well, spread on a dense slice of pumpernickel with morning tea.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
Prepare a water bath canner and half-pint jars.
Add the dried rose hips to a heavy-bottomed pan.
Add one cup of water per pound of rose hips.
Simmer the rose hips in water until they are soft and silky, adding more water if needed to maintain a gentle simmer.
Once softened, drain the liquid from the pan, reserving it, if desired, for adding to beverages or dressings.
Run the rose hips through the fine plate of a food mill into a measuring container, to remove the seeds. (Even if using store-bought hips, which usually have most of the seeds removed, the food mill will catch some that sneaked their way into your jam, and homogenize the texture.)
Measure the quantity of milled rose hips, and return to the pan.
Add an equal amount of sugar, and a squeeze of lemon juice, if desired.
Stir to combine, then simmer the mixture until it becomes thick.
Ladle the hot jam into prepared jars, leaving 1/2’ headspace. Wipe rims and secure lids.
Process the jam in a boiling water bath canner for 10 minutes.
Remove the jars from the canner and allow to cool. Check lids for a proper seal, and store any that have not sealed properly in the refrigerator. Store well-sealed jars at room temperature for up to a year. Refrigerate after opening.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.