Rose Hip Freezer Jam

Rose Hip Freezer Jam

Made  times
Cazuela 36

"The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide. "
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55 m servings 55 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
  2. Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
  3. Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.


  • A half pound of ripe rose hips is enough for 1 cup of processed hips. Prepare the rose hips by cutting off the flower and stem ends. Cut the hip in half and remove the seeds.


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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.

It has a bright orangey-red color and a delicious fruity taste that you can't quite put your finger it apricot? No, it's unique. Very tasty and something you can't just go out and buy.

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