This jam is known as a freezer jam, where the rose hips are left uncooked. The resulting jam is fresh and sweet. It may be a little difficult in finding rose hips in stores, so pick wild grown or cultivated.
Prepare the rose hip by cutting off the flower and stem ends. Cut the hip in half and remove the seeds.
This jam tastes so much better than anything you can buy in the store, and the color is amazing. Hardest part is removing the seeds; the rest takes no time at all. I freeze this and use it all year. I pick the hips from wild bushes that grow along the waterfront near salt water. - 16 Oct 2010 (Review from Allrecipes US | Canada)
Tastes as beautiful as it looks. Thank you so much for sharing this recipe. Because rosehips aren't ripe in the Pacific Northwest until late summer, this lovely jam is like one last sweet farewell before autumn closes in. - 20 Sep 2013 (Review from Allrecipes US | Canada)
So wonderful! I am enjoying this on rustic bread with walnut butter right now, and it is an absolute luxury. - 15 Oct 2014 (Review from Allrecipes US | Canada)