Quick rose hip jam

    55 min

    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.

    34 people made this

    Makes: 950 ml

    • 200g trimmed and seeded rose hips
    • 175ml water
    • 3 tablespoons lemon juice
    • 400g caster sugar
    • 50g powdered fruit pectin
    • 175ml water

    Prep:50min  ›  Cook:5min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (6)


    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)