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How to Make Rosehip Jam: Step-by-Step Recipe

Discover how to make homemade rosehip jam with this step-by-step recipe. Although preparing the rosehips takes a little time, the result is a delicious, fruity jam that captures the flavours of autumn. A rewarding way to use freshly gathered rosehips and enjoy a homemade preserve throughout the colder months.
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Prep Time 3 hours 30 minutes
Cook Time 2 hours 30 minutes
Total Time 6 hours

Equipment

  • food mill
  • thin colander
  • cheesecloth or similar.
  • A medium saucepan
  • A large saucepan
  • Wooden spoon
  • A small cool plate
  • Sterilised jam jars

Ingredients
  

  • 1 kg of Fresh rosehips
  • Water to cook the rosehips
  • 800 grams of Sugar
  • 1/2 Lemon juice

Instructions
 

  • Harvest and preparation:
  • When picking rosehips, look for fruit that is bright red and ripe, not green or shrivelled.
  • Clean the rosehips by cutting off the ends and stems with a knife, and discard any bad fruit.
  • Put the rosehips in a big saucepan.
  • Wash the fruit, then fill the saucepan with water to cover it.
  • Cook for at least 1 hour, until the fruit is very soft.
  • Try a fork or spoon against the side of the saucepan to check if they are soft; if they are hard, cook them a bit longer.
  • Processing the fruit:
  • If you are using a food mill, pass the fruit through the larger holes twice and the smaller holes once.
  • Now the hard work begins! If you're using one, prepare the food mill.
  • Add a small amount of the fruit at a time; it is easier to work with smaller batches.
  • Once you've finished passing all the fruit, put the leftovers (the seeds and peels) in a saucepan with some water and cook them. This helps you extract as much juice as possible.
  • Pass it through the food mill again. After this, you can discard the seeds into the compost.
  • Pass the rosehip pulp through the smaller sifter in the food mill.
  • And then pass the rosehip pulp a third time! Through a thin sieve.
  • After you pass the rosehip pulp through the sieve, pass the fruit through a cheesecloth or something similar to remove the rosehip's tiny needles.
  • Once you finish the long process of turning the fruit into a smooth rosehip pulp, weigh it to calculate the sugar you need.
  • For every kilo of rosehip pulp, I add about 800 grams of sugar and the juice of half a lemon.
  • Cook and jar the jam:
  • Mix the rosehip pulp, sugar and lemon juice in a large pot, and bring to a boil. Stir constantly until the sugar is completely dissolved.
  • Reduce the heat to a simmer for about 1,30 to 2 hours, stirring to prevent burning.
  • While the jam cooks, sterilise the jars you'll use. I sterilise them by rinsing them and putting them in a low oven for at least 10 minutes, or you can also boil the jars for 10 minutes.
  • I always prepare more jars than I need. For every kilo of fruit, I will use 4 or 5 350 g jam jars.
  • How to test if the jam is ready
  • Once it thickens, check if it is ready by pouring a spoonful of jam onto a cool saucer; if you run a finger through the puddle and it doesn't join together, it is ready.
  • Once ready, sterilise your jars, then jar the rosehip jam while it is hot and seal them.
  • After days of hard work, relax and enjoy your delicious homemade rosehip jam!

Notes

Use ripe rosehips.
Cook them until very soft.
Don't skip the straining stage.
A food mill makes the process much easier.
Use a wide saucepan for the final cooking.
Stir regularly.
Be patient—the process takes time!
Make sure your jars are properly sterilised.
How to store rosehip jam
Store the jam jars in a dark, cool place.
Once open, keep in the fridge.