Rose Hip Jelly

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 2 quarts rose hips
• 1 1/2 quarts water
• 1/2 cup fresh squeezed lemon juice
• 1 surejell pectin
• 1/4 teaspoon butter
• 3 1/2 cups sugar

Recipe

• 1 1. rinse the rose hips thoroughly. cut off the scraggly ends and discard.
• 2 2. place rose hips in a large pot. add 1 1/2 quarts of water. bring to a boil and reduce to a simmer. cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
• 3 3. use a potato masher to mash up the rose hips into a rough puree. strain using a jelly bag, strainer, or cheesecloth until all juices run out.
• 4 4. measure the juice. you will need 3 cups for this recipe. add more water if you are a little short.
• 5 5. place 3 cups of of rose hip juice in a large, wide pot. add the lemon juice and pectin. bring to a boil, dissolving the pectin. add the sugar. once the sugar has dissolved, add the butter. bring to a hard boil. the mixture will bubble up considerably. boil for exactly one minute. remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
• 6 6. clean jars and process in a water bath.