As often happens with me, I stumbled onto rose hips as food quite by accident. While walking on a beach in Maine, I found a remarkable patch of Sea Spray roses that had progressed to the rose hip stage. The hips were huge and looked like crabapples.
I did some quick research on Rose Hips and found that they are a good source of vitamin C. The two uses that appealed to me were tea and jelly. I return to this spot every year, pick the requisite amount of rose hips, and make up a batch of this jelly. It has citrus overtones and is a lovely pink color. I give it as gifts and have always gotten joyous and surprised feedback on the flavor. A ripe rose hip is not hard; it gives just a bit when squeezed…like a ripe peach.
- 8 cups of rose hips
- 6 cups of water
- 1 box of certo
- 1/2 cup lemon juice
- 5 cups of sugar
Boil the rose hips for 10 – 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liquid honey.
Photo credit: ndrwfgg