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Nutrition Facts
Serving Size 1 cups 199g Recipe makes 8 cups) The following items or measurements are not included below: rose hips
Calories 729
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 3mg		0%
Total Carbohydrate 187.7g		62%
	Dietary Fiber 0.3g	1%
	Sugars 187.3g
Protein 0.0g		0%
how is this calculated?

Rose Hip Jelly

Recipe #196955 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Nov 20, 2006

This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make!

8 cups (change servings and units)

Ingredients

8 cups rose hips
water
7 1/2 cups sugar
1/2 teaspoon margarine or butter
1 (3 3/8 ounce) envelope liquid pectin (Certo)

Directions

1
Remove the blossom remnant from the rose hips.
2
Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
3
Crush the rose hips or chop in a food processor.
4
Strain the juice in a cheesecloth-lined sieve.
5
Add any additional water if need to bring the juice up to 4 cups.
6
Bring the juice and sugar to a boil.
7
Add the margarine, then the liquid pectin.
8
Bring back to a boil, stirring constantly; boil hard for 1 minute.
9
Remove from heat.
10
Skim foam from surface.
11
Pour into sterile pint jars and seal.
12
Process in boiling water bath for 5 minutes.