Original recipe yields 32 servings
Based on a 2,000 calorie dietSee full nutrition
This jam tastes so much better than anything you can buy in the store, and the color is amazing. Hardest part is removing the seeds; the rest takes no time at all. I freeze this and use it all y...
Tastes as beautiful as it looks. Thank you so much for sharing this recipe. Because rosehips aren't ripe in the Pacific Northwest until late summer, this lovely jam is like one last sweet farewe...
So wonderful! I am enjoying this on rustic bread with walnut butter right now, and it is an absolute luxury.