Rose hip jelly made from wild fruit
Food safety starts with cleaning!
Wash hands for 20 seconds
- Wet hands under hot running water. Add lots of soap.
- Rub and wash back of hands, wrists, between fingers and under fingernails for 20 seconds.
- Rinse well under running water.
- Dry with paper towels.
- Use paper to turn off the water faucet.
Clean and sanitize sink and counter tops
- Wash counter tops and prep sinks with hot soapy water.
- Fill squirt bottle with 1 quart water. Add 1 teaspoon of unscented regular chlorine bleach or ¾ unscented ultra (6% sodium hypochlorite) chlorine bleach. Or use commercially prepared cleaner and follow directions on label.
- Spray counter tops and sink with bleach solution. Let air dry.
- Wash hands.
Clean as you go
- Wash dishes, utensils, cutting boards, etc. in hot soapy water.
- Let air dry.
Rose hip jelly recipe
Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure. Extraction of juice from the fruit is the first step in the preparation of fruit jelly.
Steps for extracting juice
- When extracting juice for pectin-added jelly use ripe rose hips.
- Remove blossom remnants and stems from rose hips.
- Wash them in cool running water.
- Add water to cover the rose hips.
- Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 15 minutes, or until soft.
- Cool and strain through cheesecloth or a damp jelly bag.
- One pound of rose hips will give close to 2 cups juice.
Rose hips should be picked after the first killing frost for best flavor and jelling.
- 4 cups rose hip juice
- 7 1/2 cups sugar
- 1 box (2 pouches) liquid pectin (6 ounces)
- Measure juice and stir in sugar. Place on high heat, stirring constantly. Bring to a full, rolling boil.
- Add the liquid pectin and heat to a full boil. Boil hard for 1 minute.
- Remove from heat; Skim off foam.
- Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids.
- Process in a boiling water bath. The time in the boiling water bath varies by elevation. For Minnesota, it is 5 minutes for half or quarter pints and 10 minutes for pint jars.
- Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies.
Reviewed in 2018