Rose Hip Jelly
A simple five-ingredient jelly recipe transforms fresh rose hips into a delicious and frugal preserve.
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Instructions
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Start simmering rose hips in 2 quarts of water until soft.
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Mash the cooked rose hips, then strain through a jelly bag or cheesecloth to yield about 4 cups of juice.
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Return the juice to the pan, add lemon juice and pectin, then stir until it reaches a hard boil.
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Immediately add sugar, bring to a full rolling boil, and cook for 1 minute, stirring constantly.
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Remove from heat and skim any foam.
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Pour the hot jelly into sterilized jars, then process in a water bath, freeze, or refrigerate for up to two weeks.
Nutritional Info (per serving)
Calories:
86 kcal
Carbohydrate:
15 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
0 g
Saturated Fat:
0 g
Sodium:
5 mg
Sugar:
14 g
Fat:
0 g
Unsaturated Fat:
0 g