For those who love to preserve the bright flavors of summer in jars, rosehip jam is a must-try delight. Made from the fruity hips of rose plants, this tart and tangy preserve captures the essence of late summer’s bounty. The vivid red color and sweet-tart taste make rosehip jam perfect for topping everything from hot buttered toast to scones, yogurt, and more. Read on to learn all about the wonders of homemade rosehip jam.
An Old-Fashioned Treat
Rosehip jam has long been a traditional food in many parts of Europe, where wild roses grow in abundance. During World War II, rosehip syrup was commonly made as a Vitamin C supplement when citrus fruits were scarce. The hips of the dog rose species were commonly foraged for this purpose. Though less common today, foraging rosehips and making jam is enjoying a revival among DIY-lovers, homesteaders, home cooks, and anyone who loves putting up jams and preserves.
Health Benefits of Rosehips
Beyond their bright, floral flavor, rosehips are nutritious as well. They contain high levels of Vitamin C, in fact higher than oranges. Rosehips also provide Vitamin A, Vitamin E, B-complex vitamins, calcium, pectin, lycopene, beta-carotene, lutein, and other beneficial nutrients. Some even believe they have anti-inflammatory properties. So enjoy your rosehip jam knowing it packs a healthy punch!
When to Harvest Rosehips
Wild rose bushes produce rosehips in late summer through fall. The hips are ready to harvest when they turn a deep red-orange color and feel firm. Avoid any that are mushy or discolored. The best time is after a frost, which sweetens up the hips and softens their texture. Simply pluck ripe hips off the bush, avoiding the bitter seeds inside the fruits.
How to Make Rosehip Jam
Making rosehip jam is simple though it does take some time. Here is an overview of the process:
Ingredients
- 2 lbs fresh rosehips
- 2 cups water
- 1/4 cup lemon juice
- 4 cups granulated sugar
- 1 pouch pectin or 1 bottle liquid pectin
Equipment
- Kitchen scale
- Large stockpot
- Wooden spoon
- Mesh strainer
- Cheesecloth
- Canning jars and lids
Instructions
- Rinse rosehips and remove stems. Place in stockpot with water and bring to a boil.
- Reduce heat and simmer for about 20 minutes until rosehips are soft.
- Press boiled hips through a mesh strainer to remove seeds.
- Measure the strained rosehip pulp and return it to the pot. Add lemon juice and sugar.
- Bring mixture to a rolling boil while stirring continuously. Boil hard for 1 minute.
- Remove from heat and stir in pectin. Let sit for 2 minutes.
- Skim off any foam from the top.
- Ladle hot jam into sterilized canning jars leaving 1/4 inch headspace. Wipe rims clean.
- Apply lids and rings and tighten.
- Process in a water bath canner for 10 minutes.
- Allow to seal and cool completely before storing.
Be sure to use proper canning procedures for long-term storage of your rosehip jam. Refrigerate after opening. Enjoy your homemade rosehip jam on scones, toast, yogurt parfaits, and more!
Frequently Asked Questions About Rosehip Jam
1. What does rosehip jam taste like?
Rosehip jam has a unique tart yet sweet flavor. It tastes like a blend of apples, berries, and citrus fruits. The flavor is quite bright and floral.
2. Can you use dried rosehips to make jam?
It’s best to use fresh rosehips if possible, but you can make rosehip jam from dried hips. Just be sure to soak the dried hips in water for several hours before boiling to rehydrate them. Adjust any liquid in the recipe as needed.
3. How long does rosehip jam last in the refrigerator?
Properly prepared and stored rosehip jam will last 3-4 weeks in the refrigerator. For longer storage, process jam in a water bath canner or freeze it.
4. What does rosehip jam go well with?
Rosehip jam is delicious paired with scones, biscuits, toast, yogurt, cheese plates, and more. Use it anywhere you’d use strawberry, raspberry, or orange marmalade.
5. Can I use granulated fructose or honey to sweeten rosehip jam?
Yes, you can substitute fructose or honey for part or all of the granulated sugar in recipes. Just be aware the jam may set up differently.
6. Is pectin necessary for making rosehip jam?
Pectin is not mandatory but helps the jam set up properly and gives it a thicker consistency. You can try making the jam without added pectin but the results may be more runny.
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