I love gathering wild rosehips for tea, and for jams! There are a lot of recipes out there for Rosehip Jam (which differs from Rosehip Jelly) but I like this rather simple one
Ingredients
- rosehips (I recommend at least two cups)
- equal amount of clean filtered water
- half as much organic cane sugar
- 1/2 to 1 tsp. fresh squeezed organic lemon juice
Directions
- Cut black tips off rosehips, slice a scrape out seeds. Also be sure not including any green leaf remnants.
- Combine rosehips and water in a pot and cook on medium heat.
- Allow to simmer gently for 2 to 3 minutes and then remove from heat.
- Add sugar and continue stirring until rosehips are completely soft and sugar is fully incorporated.
- Remove from heat and use an immersion or standard blender to mix into an even texture.
- Add lemon juice and mix well.
- Use the typical canning process: Fill sterilized jars, leaving 1/2 inch of room on the top.
- Wipe rims and place new sterilized lids on, being sure not to tighten the ring too much.
- Water bath jars.
- Remove from water and let sit undisturbed overnight.
- Check each jar to ensure proper seal. If sealed, store jars in a cold, dry space. If not sealed, your jar is considered open and should be refrigerated and used within 2 weeks.