About this recipe: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.
Makes: 950 ml
200g trimmed and seeded rose hips
3 tablespoons lemon juice
400g caster sugar
50g powdered fruit pectin
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Method Prep:50min › Cook:5min › Ready in:55min
Put the prepared rose hips, water and lemon juice in a liquidiser; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
Stir the pectin into 175ml water in a saucepan. Bring to the boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.
Prepare the rose hip by cutting off the flower and stem ends. Cut the hip in half and remove the seeds.