I have recently discovered that the rose hip, the orange berry-like fruit that remains on the rose plant once the flower has died, can actually be used for many things including jam, jellies, and syrup. I have only made the jam once, but really love the unique flavor and the rusty orange color is gorgeous.
Rose hips have been known to be very good for your health throughout history, and in fact I have read this jam was made in the 1700’s. Rose hips are taken by many today as a natural way to get vitamin C, vitamin E and vitamin K, and help to prevent and treat various infections, especially colds and flu. Rose hips are also taken to quicken the healing process for bruises and skin irritations. Inflammation and sore throat can find relief with rose hips, which comes in capsule form and are usually taken 3 times daily. Isn’t it great that a jam can actually help heal your sore throat?
I have found through my own experience that the rose hips need to be picked before they get too soft or begin to wrinkle as it is then impossible to separate the flesh from the seeds. Pick the darker colored, firmer fleshed hips to use in your preserves. To prepare the hips, trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.
Deborah Mele 2011
- 1 Pound Prepared Rose Hips (about 4 quarts)
- 1 Cup of Water
- 3 1/2 Cups Sugar
- Prepare your jars for canning by first washing them in hot soapy water, rinsing them, and then boiling them for 5 minutes.
- In a large pan, add the rose hips, sugar and water.
- Bring to a boil, then cover and simmer until very soft, about 30 minutes (add more water if necessary).
- Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips.
- Check the taste and add more sugar if desired.
- Cook until the mixture has thickened to jam-like consistency, about another 30 minutes.
- Pour into sterilized jars and seal.