On a walk near the water in Scituate this weekend we came across a huge patch of beach roses covered in rose hips. We had a lot of fun stuffing our pockets with hips. We ended up with quite a few and decided to make some jam.
Rose hips are fun to find an pick, but they are a lot of work to process. I found a good audiobook and embraced the restful moment while I cleaned the hips. the tops, spikes and seeds must be removed.
Rose hips are also super good for you. They are packed full of vitamin C. If you are not making jam, I also recommend drying the hips and using them for tea.
Rose Hip Jam
Ingredients:
200 grams of rose hips, stems, thorns and seeds removed
350 ml water
3 tablespoons lemon juice
400 grams sugar
1 package (50 grams) powdered pectin
Directions:
1. In a medium stockpot combine prepared rose hips, water and lemon juice. Bring to a boil, reduce heat, and simmer about 20 m inutes, or until the hips are soft and cooked through.
2. Using an immersion blender, pulse the soft fruit to a smoothness of your liking.
3. Add the sugar and stir over medium heat. Bring the mixture to a boil. When the fruit is boiling stir in the pectin, and keep the jam at a boil for a full minute.
4. Finish the jam by filling hot, sterilized jars with the hot jam and processing in a hot water bath canner for 10 minutes.
