Making rose hip jam.

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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.

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My rosa rugosa shortly after it bloomed and the petals fell.

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.

Rose Hip Freezer Jam

  • 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
  1. Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth. Small bits of rose hips skin are okay.
  2. Gradually add the sugar while blender is running. Blend until sugar is dissolved.
  3. 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.
  4. 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.

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Hmm…why isn’t my basket getting any fuller?  Could it be that there are little thieves afoot?

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Do puppies like rose hips?

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Apparently they do.

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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.

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I tossed the seeds into our meadow in hopes that more rosa rugosa bushes will grow wild.image

I pureed the prepared rose hips with water and lemon juice in the blender, and then slowly added the sugar.image

Then I boiled the fruit pectin for one minute with more water.imageimage

I blended the fruit pectin water into the rose hip/sugar puree for 30 seconds on high speed.

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Finally, I poured the mixture into jam jars and put it in the refrigerator overnight.

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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.

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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.

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7 thoughts on “Making rose hip jam.

  1. Lousy SOD (sonofadietician) here; the bummer about rose hip jam is that ascorbic acid (Vitamin C) is seriously degraded/ destroyed at about 70C/160F, so your canning is going to get rid of that nutrition…..lovely stuff for other reasons, but not for that vitamin C anymore.

    (sorry)

    Liked by 1 person

  2. I know why those puppies followed you around. They are very curious about what humans eat. It must be pretty good.
    I had another thought, a lot of your posts are written for a bear’s sweet tooth. You wouldn’t be feeding them and not telling us, would you?

    Liked by 1 person

  3. Oh, I love rose hip jam! Congratulations on giving it a try. Your husband is right, it does smell a bit like apricot candy. I really like it on crepes stuffed with a bit of greek yogurt.

    Something else rose hips are good for are facials. That puree without the sugar and pectin is just like a vitamin c treatment in a fancy salon. Always a good idea to test your skin for any sensitivity first, but it leaves me feeling smooth and refreshed. 😉

    Liked by 1 person

    • Hey, all natural skin care! I love it!

      Someone on twitter suggested another use to me: home brewing.

      We’ve never done any home brewing, though I’d like to try making wine once our currant bushes start yielding. I think rose hips can be used to make wine, too. There seem to be some recipes floating around on google for it.

      Today’s projects including making and canning mint jelly and making horehound cough drops.

      Like

  4. That jam looks so tasty!

    And I’m with you on the glass – slowly but surely I’m getting rid of as much plastic as I can and switching to glass containers (well except for lunch containers); and if I can’t store it in glass, then “Press & Seal”, AND freezer paper are my go-to wraps (is it just me or is anyone else noticing that freezer paper has seemed to evolved into a somewhat esoteric item and thus less commonly available at your local supermarket?)

    Like

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