Rosehip Jelly

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Rosehip Jelly

Rosehip Jelly is a traditional British recipe for a classic jelly made from rose hip syrup that includes pectin crystals as the setting agent. The full recipe is presented here and I hope you enjoy this classic British version of: Rosehip Jelly.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Makes:

4 jars

Rating:

Tags : Wild Food British Recipes

Rose hips contain no pectin but they do make a wonderful jelly. As a result you will need to add pectin crystals (or use jam-making sugar containing pectin in this recipe) to ensure the jelly sets. To learn more about how jam making works and how pectin enables jams to set read this article on jams and jellies.

Ingredients:

2kg ripe dog rose hips or rugose rose hips (or a blend)
1 packet pectin crystals (or use pectinated sugar instead of regular sugar)
2.2l water (or enough so that the hips are just submerged — if thie hips are particularly hard you will need more water, as you will be cooking for a long time)
80g sugar per 100ml juice
75ml to 100ml lemon juice (depending on taste)

Method:

Wash and pick the rose hips then add the fruit to a pan along with the water. Bring to a simmer, cover, and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the jelly cloudy).

The following day measure the volume of juice and heat in a pan and add the pectin. Also add 75g of sugar per 100ml of liquid and stir until all the sugar has dissolved then stir-in the lemon juice. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for setting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store.