Posted by: Becky | August 12, 2010

Rosehip Jelly-Alaska version

This summer me and the kids decided to take advantage of all the wild berries, and flowers to make jellies/jams with.  We live in an area full of wild blueberries, raspberries, fireweed and roses. 

One trip to the lake we collected 2 quart baggies full of rose hips. (they are the redish buds after a wild roses pedals fall off)  A lot of places (sites) say that rosehips are best after a frost.  Up here they don’t last that long and go mushy before then, so I put them in the refrigerator for a week before I made the jelly.

2 quarts rose hips

1 1/2 quarts water (6 cups water)

1/2 cup lemon juice

1 box pectin

1/4 teaspoon butter

3 1/2 cups sugar

1. rinse rose hips well in water.

2. cut fuzzy end off of hips and place in a pot with the water.  set to boil, then simmer for about an hour. (you can take the seeds out but that just add another hour or so to jelly making time)

3. after hips have cooked until soft, take a potato masher and mash into a rough puree.  then strain with fine mesh strainer or jelly bag or 4 layers of cheese cloth.  let water drain for about and hour and then squeeze rest of juice from pulp. (you will need 3 cups of juice for the next step, so if you need to add some boiling water to pulp to give you 3 cups.

4. place juice, lemon juice, and pectin into pot and boil.

5. then add sugar, when sugar is all dissolved add butter (keeps foam from forming on jelly). the mixture will boil up so please keep an eye on it. 

6. boil mixture to a hard boil (bubbles don’t stop when you stir)

and boil for a minute.  remove from heat and ladle into prepared jars (5-6 8oz)

7. wipe rims with a wet paper towel to remove any jelly residue and tighten lids down.  place jars upside down to seal (inverted method)

8. Let jars cool and then store.


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