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Rose Hip Jam
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
145 minutes
Try our vibrant rose hip jam bursting with tangy flavor from a harmonious blend of rose hips, orange, apple, and lemon - all without any added pectin required!
Ingredients:
  • 8 cups large rose hips
  • 1 large orange
  • 1 large green apple
  • 2 lemons, zested and juiced
  • 6 cups water
  • 5 cups sugar
  • 1/2 teaspoon butter
Instructions:
  • Prepare the canning jars: Choose your preferred method to sterilize the jars. Wash the lids in hot, soapy water.
  • Clean and chop the rose hips: Remove and discard the green ends. Cut the rose hips in half, remove seeds and hairy bits. Rinse and discard blemished parts. Roughly chop to yield 4 cups.
  • Prepare the orange: Trim off the ends, slice it into wedges, and carefully remove any seeds and membranes. Cut each wedge into small triangles.
  • Prepare the apple by peeling it, keeping the peel to the side. Grate the apple using a cheese grater with large holes and chop up the core, setting it aside.
  • Combine the fruit, lemon zest, lemon juice, and water in a large (8-quart) wide pot. Prepare a pectin bag by wrapping apple core pieces, apple peel, and orange seeds and membrane in cheesecloth, then add it to the pot with the fruit and rose hips.
  • Simmer until peels are tender: Allow the mixture to simmer for about 30 minutes, or until the orange peels are completely soft and easily cut without any resistance.
  • After removing from heat, let the cheesecloth bag with pectin cool in a bowl. Once it's cooled, gently squeeze the bag to extract more pectin. Return the extracted juice to the pan with the rose hips.
  • Incorporate the measured sugar into the rose hip mixture. Stir continuously with a wooden spoon over high heat until the sugar completely dissolves. Introduce the butter to control foaming. Boil vigorously without a lid, then lower the heat to medium-high.
  • Chill plate: Put a small plate in the freezer. After 25 minutes, test jam by dropping a small amount on the chilled plate. Wait 30 seconds, then run your finger through it to check the consistency. For a thicker jam, boil a few minutes more, making sure not to overcook to avoid caramelization and odd taste.
  • Fill jars: Pour the mixture into hot, sterilized canning jars. Wipe the jar rims clean with a damp paper towel and seal with the lids, leaving 1/4 inch of headspace.
  • Water bath canning (optional): Place jars on a rack in a large stock pot, covering them with 1 inch of water. Bring to a rolling boil for 5 minutes. Turn off the heat, remove the jars, and let them cool. Listen for the popping sound of sealed lids. Store any unsealed jars in the fridge for up to 6 months. Sealed jars can last for a year, though best flavor and texture are within a year.

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