Rose Hip Freezer Jam Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Fava Bean
Reviewed: Oct. 16, 2010
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.
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Photo by Fava Bean
Living In: Seattle, Washington, USA

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Reviewed: Sep. 20, 2013
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.
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Photo by foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA
Reviewed: Sep. 20, 2013
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.
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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: Seattle, Washington, USA
Reviewed: Oct. 15, 2014
So wonderful! I am enjoying this on rustic bread with walnut butter right now, and it is an absolute luxury.
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Photo by cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA


 
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