Recipe by Cazuela
"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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trimmed and seeded rose hips
1 (1.75 ounce) package
powdered fruit pectin
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 year. I pick the hips from wild bushes that grow along the waterfront near salt water.
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 farewell before autumn closes in.
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 on...is it apricot? No, it's unique. Very tasty and something you can't just go out and buy.
* Percent Daily Values are based on a 2,000 calorie diet.
Rose Hip Freezer Jam
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 0
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