ROSE HIP JELLY

Rose Hip Jelly image

Provided by Backwoods Foodie

Categories Jellies

Time 1h

Yield 6 8 ounce jars

Number Of Ingredients 6

2 quarts rose hips
1 1/2 quarts water
1/2 cup fresh squeezed lemon juice
1 surejell pectin
1/4 teaspoon butter
3 1/2 cups sugar

Steps:

1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
6. Clean jars and process in a water bath.

Nutrition Facts : Calories 457.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 9.9, Carbohydrate 118, Fiber 0.1, Sugar 117, Protein 0.1