This small batch rose hip jelly is a unique treat. Rose hips are naturally high in vitamin C, and this is a delicious way to enjoy them.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Four 4 ounce jars 1x
1 pound of ripe rose hips (about 4 cups when cleaned)
water (enough to cover)
2 tablespoons lemon juice
2 teaspoons calcium water (included with Pomona’s Pectin)
1/2 cup granulated sugar
2 teaspoons Pomona’s pectin powder
Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
Wash rose hips and remove stems and calyx. Place hips in a medium non-reactive sauce pan with enough water to cover. Bring to a boil over high heat, reduce heat and simmer, covered, for 7 to 15 minutes, until hips are soft, stirring occasionally. Remove from heat and mash hips.
Place mashed hips into a jelly bag or flour sack towel. Hang bag or towel over a bowel, and allow juice to drip until you have 2 cups of juice. Compost pulp or feed to chickens.
Add two cups of juice into a medium saucepan with lemon juice and calcium water. Mix to combine.
In a small bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
Bring rose hip juice mixture to a boil over medium high heat. Add sugar-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring jelly to a rolling boil for one minute. Remove from heat.
Ladle jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Put on lid and ring, tighten to finger tight.
Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
Check seals. Remove rings, date, label and store your rose hip jelly in a cool, dry location.