Yesterday’s experiment with making rose hip jam for the first time went very well. Tasting it today, my husband said it tastes like apricot candy.
Rose hips from rosa rugosa, which was originally a cultivated species that has jumped out of gardens and now grows wild, contain more vitamin C than oranges. The hip forms in the center of the blossom as the petals begin to fall and ripens to a pretty bright red over the course of the summer. The inside is filled to bursting with seeds, and de-seeding them for the jam takes quite a bit of time, which is probably why you don’t often find this jam sold commercially.
- 1 cup trimmed and seeded rose hips
- 3/4 cup water
- 3 tablespoons lemon juice
- 2 cups sugar
- 1 (1.75 ounce) package powdered fruit pectin
- another 3/4 cup water
- Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth. Small bits of rose hips skin are okay.
- Gradually add the sugar while blender is running. Blend until sugar is dissolved.
- Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
- Pour jam into glass jars and place in refrigerator overnight to gel.
I started by picking a basketful of rose hips off the shrub in my garden.
Hmm…why isn’t my basket getting any fuller? Could it be that there are little thieves afoot?
Do puppies like rose hips?
Apparently they do.
Cutting off the blossom end, pulling the stems, and removing the seeds from enough rose hips to yield one cup took a little over an hour. It’s a time-intensive job, but the results were worth it.
I blended the fruit pectin water into the rose hip/sugar puree for 30 seconds on high speed.
I always save the glass jars from store-bought jam; actually I save nearly all glass jars. Glass has become rare as a packaging material, but I prefer it over plastic, which sometimes leaves an odd taste in food and which may be leaching chemicals into the food. I use old glass jars for storing things I make or harvest but don’t can.
This morning the jam had set. The consistency is almost like pudding.
I’ve got a fresh batch of bread dough started in the bread machine; it’s supposed to be very hot today (nearly 90 degrees, which is hot by Michigan standards), so instead of cooking anything for lunch, we’ll just have fresh bread, rose hip jam, and iced mint tea made with mint leaves from the garden.