SURE.JELL® Rose Hip Jelly

3.3
(3) 3 Reviews
Prep Time
1
hr.
Total Time
2
hr.
Servings

About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove stems from rose hips; place in saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until rose hips are very soft. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rose hips into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into 6- to 8-qt. saucepot.
  • Remove stems and blossom ends from apples. Cut apples into small pieces (do not peel or core). Place in large saucepan; add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice; add to rose hip juice in saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin, mace and food coloring into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. ( Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Cooking Know-How

Jelly can be prepared without ground mace.

Altitude Chart

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.

Servings

  • About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 60
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 14g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

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  • Mrsmess3 | Fri, Jan 20 2006 8:03 PM

    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!

  • peterorem | Tue, Sep 20 2005 3:16 AM

    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!~

  • QueenNadine1 | Thu, Sep 8 2005 10:26 PM

    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.

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