Rose Hip Jelly
A recipe from simply recipes in preparation for rose hip season! you will need six 8-oz canning jars and lids, sterilized.
Steps
1.
Rinse the rose hips thoroughly.
Cut off the scraggly ends and discard.
2.
Place rose hips in a large pot.
Add 1 1 / 2 quarts of water.
Bring to a boil and reduce to a simmer.
Cover and cook for 1 hour , until rose hips are soft and mashable.
3.
Use a potato masher to mash up the rose hips into a rough puree.
Strain using a jelly bag , strainer , or cheesecloth until all juices run out.
4.
Measure the juice.
You will need 3 cups for this recipe.
Add more water if you are a little short.
5.
Place 3 cups of of rose hip juice in a large , wide pot.
Add the lemon juice and pectin.
Bring to a boil , dissolving the pectin.
Add the sugar.
Once the sugar has dissolved , add the butter.
Bring to a hard boil.
The mixture will bubble up considerably.
Boil for exactly one minute.
Remove from heat and pour off into prepared canning jars , leaving 1 / 4-inch headspace from the rim.
6.
Clean jars and process in a water bath.
Ingredients
rose hips, water, lemon juice, pectin, butter, sugar