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This fruit & rose hip jam is so good & good for you.Fully ripe rose hips are gathered after the first frost. The frost helps sweeten the flavor. Roses are a member of the apple family. Ever seen a rose hip? That's that big seed pod that forms on rose canes after it blossoms. Some roses, especially Rugosa roses, form rose hips that are as big as crab apples -- about the size of a quarter! And, in the fall they turn brilliant colors of red and orange, and sometimes even purple


  • 3 cups fully ripe rose hips
  • 1 orange
  • 1 lemon
  • 1 cup water
  • 1 1/2 cups sugar


  • Remove the stiff hairs from calyx end of rose hips, split open and scrape out the seeds.
  • Wash hips and measure 1 1/2 cups.
  • Cut peel from orange and lemon in thin slivers.
  • Add to the water and boil for five minutes.
  • Add sugar and stir until dissolved.
  • Add the juice from the orange and lemon and the rose hips.
  • Cover and simmer for 15 minutes.
  • Uncover and cook until hips are clear and transparent and syrup is thick.
  • Pour into hot sterilized jars; seal.
  • Makes about two 1/2 pint jars.

Categories: Condiment, Sauce  Jam/Preserve 
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