Ginger’s Rosehip Jelly
Makes 5 8-ounce jars.Rose hips have seeds on the inside that are itchy and irritating. You can leave the seeds in if you want, or remove them; they will get strained out if you don't remove them before cooking.
- Six 8-ounce canning jars and fresh lids, and cheesecloth over a fine mesh sieve. Do not use aluminum or cast iron to cook the rosehips; use stainless steel or non-reactive cookware.
- 2 quarts rosehips
- 6 cups water
- ½ cup fresh squeezed lemon juice
- 1 package Sure Jell pectin
- ¼ teaspoon butter
- ½ cups sugar
- Rinse the rosehips thoroughly. Cut off the scraggly ends and discard. Place rosehips in a large pot. Add 6 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour, or until rosehips are soft and mashable. Use a potato masher to mash up the rosehips into a rough purée. Set up the cheesecloth over a bowl or large pot.
- Transfer the rosehip mixture into the cheesecloth. Let strain into the bowl for at least an hour. Squeeze the cheesecloth to get more remaining juice out. Sterilize the jars by either running them through the dishwasher right before canning. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them. You
- You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture.
- Place 3 cups of the rosehip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of 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. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch head space from the rim. If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, process the jars in a water bath for 10 minutesr.
- To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.