Friday, 8 October 2010

Classic Rosehip Jelly

Rose hips ripe and ready for the picking.

A couple of days ago, I went into work much earlier with plans to pick fresh rose hips from the bush. Unfortunately, as feared many of the fat pink hued globe baubles were just too mish mash. Others were frankly rotten by recent heavy downpours. However, I did manage to pick just under 500g and this is what I did with them: make my first jars of rose hip jelly.
I am looking forward to spreading it on some waffles and pancakes in the coming months, and tasting its wonderful zingy flavour.
I have to admit that I found making the jelly a bit of a palaver. I don’t have strainer or a jelly bag, so had to start of using my colander first lined with muslin. I don’t have this gadget in the house, so had to be a little inventive. This was made even more difficult as I also did not have any stools, so I ended up upturning one of my nesting table and the muslin cloth was tied to my Turkish rolling pin. My husband laughed at my contraption. I responded, well it works.
Very slowly it dripped.
I had a taste, it tastes rather zingy at this stage. Another thing I noted, because its called rose you assume the colour is going to be a rosy-pink. This is not the case. I looked at the juices, it was more faint orange. I looked at the photographs of other peoples rose hip jelly and noted a similar shade, so felt much better. The greedy and impatient person in me thought ‘All that work and I only managed to get 1 pint of rose hip juice’. But this recipe did exactly what it said, makes 3 x 225ml jars, except my jars were a touch larger 245ml.
Classic Rose hip jelly from WI
Makes: about 3 x 225 ml jars
Prep: 45 minutes, plus straining overnight
500 g ripe rose hips, stray leaves, stems and flowers removed
2 tablespoons lemon juice
1 kg crab or cooking apples, roughly chopped, including cores, pips, skin
Caster sugar
Wash and drain the rose hips. Chop roughly and put into a preserving pan with the lemon juice, apples and enough water to just cover. Bring to a boil and simmer for about 30 minutes until soft. Mash thoroughly to extract as much juice as possible. Strain through a jelly bag or muslin-lined nylon sieve, set over a large bowl. Do not press the fruit or squeeze the bag as this will make the jelly cloudy. Leave until the dripping stops. This may take several hours or even overnight.
Next, measure the liquid and return it to the pan along with 450 g (1 lb) sugar for each pint (600 ml) of liquid. Stir well over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 5–10 minutes. Test your jam for a set — setting point is 105C (220F). If necessary, boil for a further minute then test again. Continue testing at one-minute intervals, as necessary, until the jelly has reached setting point. Remove the pan from the heat, skim off any scum and allow to cool briefly. Carefully pour into hot, sterilised jars. Seal the jars and allow the jelly to cool completely before labelling and storing. This classic Rose hip jelly comes from the Women’s Institute Book of Preserves, but I got the recipe from here.


  1. Well done on the inventiveness! The jelly looks great!

  2. I am just going to walk the dog, and will pick some rose hips if the chipmunks and squirrels haven't had them all! A bag of apples were delivered by kind friends and I do own a Chinois set that should do the straining job. Can't wait to try this, although, I have such poor luck with jelly setting. Fingers crossed )))) Thanks Mango Cheeks ... great photos of the jars on the chess set.

  3. Oh WOW again!
    I should have kept all my rosehips instead of giving them to our rabbit who juste love them!
    Next year, I will be a little selfish ;-)

  4. Oh my, that does look delicious.

  5. Looks like a lot of work, but what a great outcome. I'd love to taste it.

    Very creative contraption too. :)

  6. Please Do Not Feed The Animals.
    Thank you so much! I honestly am rather pleased with the final result.

    Gardeningbren - can I come with you. I want some more rosehips, as I still want to make rosehip syrup, rosehip jam and maybe, maybe an alcoholic drink. I'll just have to keep my eyes open over the weekend for more.

    Ah just remembered I do have a chinois too. I rarely use it, no wonder I forgot it. Thanks for reminding me. Look forward to hearing more about your rosehip syrup making experience. Please do let me know. My fingers are crossed so are my tiddly toes.

    PS You better hurry that those cheeky chipmunks and squirrels haven't had them all!

    Thanks spécialiste de l'éphémère.
    What can I say lucky rabbit!
    You never know you may find some in the hedgrow.

    Thanks Vic!

    Thank you so much Michelle Peters - Jones.
    Delicious and pretty :D

    I agree, but I am hoping the final taste is so worth it :)

    Thank you so much Alessandra.

  7. yumm! well done! i haven't tasted rosehip jelly before but i plan to make some as soon as the first freeze hits. i went walking along the river the other day and pinched some, they're still hard as rocks.

  8. How lovely!

    I've never made rose-hip jelly, but have made other jellies. For a jelly bag I just use an old pillowcase which is quite thin , it works just fine, tied up with string at a strategic spot in the kitchen!

  9. Thank you Emily,
    Just don't wait to long, the ones here are pretty soft and an unappetizing colour :D

    Thank you Cabbage Tree Farm.
    Thank you so much for the tip. The muslin worked well, but its not cheap. So will certainly keep it in mind for future recipes.

  10. I really want to try this recipe, I love the look of rose hips and am intrigued by the color of the jelly, it does look beautiful:)

  11. I think you have done well to forage in an awkward spot and to sift through for the good ones and then to produce this gorgeous hued jelly - I am sure you will enjoy it all the more for the challenges you have overcome

  12. Thank you so much Patty,
    If you do make it, let me know how yu found the whole process. Kind wishes

    Thank you so so much Johanna.
    Another reaon I decided to pick these ones at work because they were less likely to be polluted. I am still keeping my beady eyes out for more, but further away from the working environment :)

  13. Oh gorgeous and very worth the early start to your day. That colour!

  14. Wow! I'm impressed by your rosehipdripping contraption! and your jelly!

  15. Oh, this looks wonderful! My mother used to dry rose-hips & make rose-hip teas and jellies. This brings back wonderful memories. Have a wonderful weekend.

  16. I love your inventiveness! I have never had rosehip jelly, but I love rosehip tea. The jelly looks so pretty, it would make a lovely gift!

  17. Thank you Kath.
    Yes, enough gathered to make rosehip jelly :D

    Thanks Sooz.
    I love the name 'rosehipdripping contraption :)

    Thank you Dee.
    So pleased that it brought back some good memories.

    Thank you Janet.
    Its been a while since I've heard from you. Hope your well. Yes, I agree would make a perfect gift.

  18. LOL, mangocheeks, I will one day post a picture of how I hang my yoghurt for froyos. Basically on the handles of the kitchen cabinet. Sadly I can't leave anything out overnight thanks to an intensely curious cat :-)

  19. Michelle.
    I am looking forward to seeing how :D
    Take care.

  20. It looks a lovely colour MangoCheeks. Your contraption seems to have done a fine job. I don't have much in the way of proper equipment either, but hang my muslin tied up with an elastic band on one of my kitchen cabinet doorknobs with the bowl underneath.

    I picked some rosehips this morning and a few hawthorns and these will go with some crab apples and quinces I foraged to make jelly tomorrow - all going well.

  21. Thank you Choclette.
    Yes it did work. Your idea sounds pretty cool too. I'll keep that one in mind too.

    I guess your rosehip, hawthorn, crabl apples and quineces are hanging right now :) I have no doubt your jelly will be marvellous too, albeit a slightly different flavour combo. I have never seen quinces here, but to be honest I am not sure if I would recognise them, have to flick through my free wild food book. On my list next are hawthorn berries - but they are not all within reach :(

  22. I remember my mum making rosehip syrup for its Vitamin C when I was a child. Much cheaper to make your own than buy Delrosa! (Have checked and D is no longer available in the UK.) I have been wondering about making some too. I saw some rosehips a few weeks ago but the wild roses were very spiny and I did not have any scissors with me.
    I have a conical sieve which is fine meshed but I am not sure it would be suitable for making jellies. The beauty of jellies comes from their clarity - you should never squeeze the bag (tempting I know!) I wonder if an ordinary sieve, unless lined with muslin, would let too much through?
    I have made Sloe Jelly and Crab Apple Jelly this year: worth the effort but such a shame you get so few jars!
    'Meanderings through my Cookbook'

  23. Thank you for sharing your memories from your childhool hopeeternalcookbook. I agree much cheaper to make your own, providing you locate good rosehips :)

  24. Well, I made this today!! The flavor is wonderful, and I am so pleased. Thank you Mango Cheeks..this was a new experience for me using rose hips.

    The alterations I HAD TO make were..only had 300 g of wild rose hips (mine were red tear drop shaped), so added 200 g of cranberries which are in season here in N.S. AND...just to be on the safe side, added two quince with the apples, whole, for added help in setting the jelly. It turned out a good strong red, which I contribute to the cranberries perhaps??? although the rose hips were a strong red as well.

    It has turned out clear! (which was a shock as the fluid was cloudy before boiling))) is fragrant and divine.

    Mango, did you have a look for quince? We are lucky to have a friend who has a pineapple quince tree..they look like golden pears...but have other friends who have a quince japonica and this works very well also. In fact, this last quince variety is what I used today. Very high in pectin.

    Thanks MC...

  25. So pleased you made your own variation on the Rosehip jelly.

    I am looking forward to seeing it on your blog, as it is now your very own recipe! I love the sound of it: cranberry and quince. As well as beign keen on seeing the colour too :)

    No, I've not seen any quince about. The closest i've eaten is as quince cheese. I am sure the grocery store in the West end will have some, but not the two variety you've named. Sounds wonderful. Lucky you to have fresh produce pretty much on your doorstep. KInd wishes, dear Bren.


If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You