Rosehip Jelly - Another Maritime Recipe

October 9, 2017

This Jelly is more flavourful than apple jelly with a slight tang to it and was a total hit with the yoga retreat ladies, I will be sure to have some on hand next retreat season.  You can also make a rosehip syrup or dehydrate them for tea.  The rosehips can also be enjoyed raw provided you avoid the seeds as they have an irritating, hairy covering.   I have developed a real liking for them and have a snack every time I come across a rose bush.


2 Quarts of fully ripe rosehips

6 cups of water 


1/2 cup fresh squeezed lemon juice

3 + 1/2 cups sugar

1 package of liquid certo 


Clean rosehips, trim ends & place in pot with the water & bring to a boil, simmer till tender approximately 1 hour.  Mash with potato masher then put in jelly bag & let drip for roughly 1 1/2 hours without squeezing.  Measure 3 cups of juice and put in clean pot with the lemon juice.  Bring to boil then add sugar & bring to boil again & boil hard for 1 minute.  Remove from heat & add 1 package of liquid certo.  Stir & skim for 5 minutes then bottle in sterilized 1/2 pint jars.  Makes 6   Unfortunately I followed the directions that I found online but didn't use the correct certo so mine was runny.  This turned out to be not such a hardship because it can still be used on toast, ice cream or pancakes.  Let me know how yours turns out if you make it.  










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AnyBodyYoga / Maritime Yoga Retreats