Rose Hip Jelly

Rosa canina (commonly known as the dog rose) is a variable scrambling rose species native to Europe, northwest Africa and western Asia.

It is a deciduous shrub normally ranging in height from 1–5 m, though sometimes it can scramble higher into the crowns of taller trees. Its stems are covered with small, sharp, hooked prickles, which aid it in climbing. 


The leaves are pinnate, with 5-7 leaflets. The flowers are usually pale pink, but can vary between a deep pink and white. They are 4–6 cm diameter with five petals, and mature into an oval 1.5–2 cm red-orange fruit, or hip.


The rose hip, or rose haw, is the fruit of the rose plant, that typically is red-to-orange, but ranges from dark purple to black in some species. Rose hips begin to form in spring, and ripen in late summer through autumn.

Rose hips are used for herbal tea, jam, jelly, syrup, soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit. A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits.

Rose hips have recently become popular as a healthy treat for pet chinchillas and guinea pigs. These small rodents are unable to manufacture their own vitamin C and are unable to digest many vitamin-C rich foods. Rose hips provide a sugarless, safe way to increase their vitamin C intake. Rose hips are also fed to horses. The dried and powdered form can be fed at a maximum of 1 tablespoon per day to improve coat condition and new hoof growth. The fine hairs found inside rose hips are used as itching powder. Dried rose hips are also sold for primitive crafts and home fragrance purposes. Rose hips are scented with essential oils and can be used as a potpourri room air freshener.

Rose hips were used in many food preparations by the indigenous peoples of the Americas. Rose hips can be used to make Palinka, a traditional Hungarian alcoholic beverage. They are also the central ingredient of Cockta, the fruity-tasting national soft drink of Slovenia.

In his book Stalking the Faraway Places, wild foods enthusiast Euell Gibbons recommended stuffed rose hips made by slicing a large hip in half, removing the seeds and inserting a wild raspberry.

Rose hips are commonly used as an herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly, marmalade and wine. Rose hip soup, "nyponsoppa," is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips.  

Source: Wikipedia

Rose Hip Jelly

4 quarts of ripe rose hips 
2 quarts of water

1 package of pectin crystals

5 cups of sugar

1/2 cup of lemon juice

Simmer rose hips in water until soft. Crush to mash and strain through a jelly bag. This should make about 4 cups of rose hip juice. Add to juice the lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove jelly from heat and skim off foam with a metal spoon. Pour jelly into hot sterilized jars. Yield: about 5 cups

Recipe Source:  http://davesgarden.com/guides/articles/view/1841/#b