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Rosehip Jam

  • Author: Chris Dalziel
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 90 min
  • Yield: 6-7 pints 1x


Rosehips as a tangy jam.


  • 4 cups prepared rosehips (stem, blossom end, and seeds removed)
  • 1 organic orange
  • Juice and zest of two organic lemons
  • 1 large green apple, peeled, cored and chopped
  • 5 cups cane sugar
  • 1/2 cup homemade pectin
  • 5 1/2 cups water
  • 1/4 tsp. butter or coconut oil to reduce foaming


  • Leave the peel on the orange and slice and chop into 1/4 inch wedges, removing seeds.
  • Add to an 8 quart pot, along with prepared rosehips, lemon zest and juice, and apple pieces.
  • Add water and pectin and bring to a boil.
  • Add 1 tsp butter or coconut oil to reduce foaming.
  • Boil hard for 30 minutes, until orange peels become translucent and jell stage has been reached.
  • Begin to test the jell at 20 minutes.
  • When jell stage is reached, remove from heat and pour into sterilized pint jars.
  • Complete seals and process for 5 minutes in a boiling water bath to seal jars.

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