Best Surejell Rose Hip Jelly Recipes
ROSE HIP JELLY
A recipe from Simply Recipes in preparation for rose hip season! You will need six 8-oz canning jars and lids, sterilized.
Provided by Backwoods Foodie
Categories Jellies
Time 1h
Yield 6 8 ounce jars
Number Of Ingredients 6
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
ROSE HIP JELLY
Deliciously sweet Rose Hip Jelly, made easily at home with the rose hips of wild roses - perfect spread on toast and even better gifted to friends and family!
Provided by Sheryl
Categories Condiment
Time 2h45m
Number Of Ingredients 7
Steps:
- Using fresh or dried rose hips: rinse the rose hips thoroughly. Place them in a large stockpot. Cover with the water.
- Bring the rose hips and optional oranges to a boil. Immediately reduce the heat to a strong simmer. Simmer for one hour or longer (as needed) - until the rose hips are soft.
- Place a cheesecloth over a large strainer; place the strainer over a large pot. Pour the rose hips over the cheesecloth and allow them to strain into the bowl for at least one hour if not two.
- Prepare your canning jars. Sterilize the jars by placing them in the dishwasher before canning or, put them in your water bath canner and bring the water bath canner to a boil for 10 minutes. Or you can also put them in a 200 degree F oven for 10 minutes. To sterilize the lids, place them in a heat-proof bowl and pour boiling water over them.
- To make the jelly: you will need 5 C. of juice for this recipe. If you have less than 5 C., add more water to what you have. Place the strained juice in the stockpot. Add the sugar, butter and lemon juice. Once the sugar is dissolved, add the pectin.
- Bring to a hard boil - you should not be able to reduce the boil by stirring. Hold that hard boil for at least one minute. The mixture will bubble up considerably - this is why it's a must to have a large stockpot. Remove from the heat and pour into prepared jars, leaving 1/4-1/2" headspace from the rim.
- Can the jelly. Wipe the rims of the jars, then place the sterilized lids and bands on the jars. Tighten the rings to secure. Process the jars in a water bath for 10 minutes (once the water comes to a hard boil). Make sure the jars are covered by at least one inch of water.
- After the jars have processed in the water bath for 10 minutes, turn off the heat, and remove the jars from the water. Allow them to come to room temperature and cool. As they cool, you should hear the lids pop as they seal. The lids should seal (when you press down they should not wiggle up and down).
Nutrition Facts : Calories 151 kcal, Carbohydrate 38 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 11 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving
ROSE HIP JELLY
This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make!
Provided by Sharon123
Categories Jellies
Time 35m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Remove the blossom remnant from the rose hips.
- Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
- Crush the rose hips or chop in a food processor.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 4 cups.
- Bring the juice and sugar to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly; boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface.
- Pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
ROSE HIP JELLY
While walking through the woods with my Dad when I was little, we happened across some roses that had dropped their petals leaving the hips. My Dad told me that they made a great jelly and that he remembered it from when he was little. I remembered that for years, and scoured numerous cookbook looking for a recipe on how to make...
Provided by Lenora Hefley Rice
Categories Other Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- 1. 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.
- 2. Add lemon juice and pectin crystals to juice,and stir until mixture comes to a hard boil. Stir sugar in at once.
- 3. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
- 4. Remove jelly from heat and skim off foam with metal spoon.
- 5. Pour into hot, sterilized jars.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love