Wild Rose Hip Jelly

Rachel Mumau | January 28 2016 | 0 Comments

A photo taken on my walk yesterday in our "back forty"

Yesterday, I went for a walk down through the back forty, (redneck lingo for the acres of grassland/wooded behind your house, a Western New York normity.)  As I was walking I saw some rose hips.  When I went to Alaska this summer, I tasted rose hip jelly in a tea room in Juneau.  Ever since that day I have been inspired to make my own!  Did you know wild rose hips can be used raw, cooked, dried, candied, jelly, for jam, sauces, juice, cakes, and tea?  I just think that is so cool!  Rose hips are very high in vitamin C.

Above: some rose hips that the deer haven't found yet

Here's the recipe from the "Wild Roses" pdf by Julie Cascio and Marci Johnson of Alaska if you want to try your own hand at it:

Rose Hip Jelly
4 cups rose hip juice (instructions for juice in PDF)
1 package powdered pectin (1¾ ounces)
6 cups sugar
Sterilize pint or half-pint canning jars and prepare lids. Measure sugar and set aside. Measure the juice into a large saucepan. Add pectin and stir until dissolved. Bring to a full rolling boil that cannot be stirred down. Stir in the sugar. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam, immediately pour hot jelly into hot canning jars, leaving ¼ inch headspace. Wipe jar rims and add prepared two-piece lids. Process the filled jars for 5 minutes in a boiling water bath. Rose hip jelly may take up to one week to set.
Yield: 10 cups

If I get around to making my jelly, I will let you know how it turns out and we can compare notes!

Click here to download the 4 page Cooperative Extension Service, University of Alaska PDF on Wild Roses and how to prepare them for consumption.