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About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
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Jelly can be prepared without ground mace.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I would like to make this recipe. I have had a problem ...I don't know where to buy rose hips. I've done research (on the internet) and have found out that the rose hips used to make Rose Hip Jelly have to be organic (never had pesticides) and it is better not to use Hybrid Tea Roses. The best Rose bush they suggested was the Climbing Don Juan Rose Bush. I went to Home Depot and bought one. Once it starts to bloom I will make the Jelly and let you know how it turns out!
good general recipe, however, I use only apple juice instead of water if I'm a little low on juice. Also, I don't like the mace...the natural is much better. I don't use food coloring and I like to use fresh squeezed lemon juice as well. I noticed the exact same recipe will produce different consistency in the thickness of the jelly. If its too thin, I refrigerate to thicken it or serve as a compote over English muffins or crepes or swedish pancakes.
Substituting 2 cups of rose hip juice in the SureJell PLUM recipe is a big hit as well-OR-3 1/2 cups rose hip and two cups plum in the Plum recipe is great too. I'll even add a 1/4 cup lemon juice to get a thicker jelly. anything with rose hip either turns out too thick or too thin with about 1 out of three that gels properly...and I know what i'm doing!~
I really want to try this recipe....but since I use my roses for rose petal jelly....(also excellent) my rose hips never mature....does anyone know where I can buy rose hips....will the dry ones in a tea and herb store suffice? I may try that just to see. I love serving these original, elegant recipes. When I make it, I'll report how it turns out.