- 1 cup rose hips
- Water (as needed)
- Splash lemon juice
- 8 teaspoons powdered pectin
- 1 cup sugar
Rinse the rose hips in water. Cut flower remnants off the tips of the rose hips. Add 1 cup of water and the prepared hips to a pan. Also add the lemon juice. Boil on low, for a half hour, or until liquid is reddish-yellow. Add more water, when needed, to cover hips. Strain hip pulp through a strainer, and then pour liquid through at least four layers of cheese- cloth. Put the juice to the side.
Heat 1⁄2 cup of water until it boils, then add pectin. Then, add the rose juice and the cup of sugar to the pectin mix. Bring to a rolling boil, and let boil for 1 minute. Turn off, skim, and pour into a jar.
This jelly is an orange-red color and has a tart taste, but the sugar adds enough sweet- ness for it to be delicious. The recipe will yield a syrupy jelly, which you can try with bread or drizzled over vanilla ice cream. It will keep in the refrigerator for at least three weeks. Rose hips are high in vitamin C and a great local food option.