Rose hip jelly/jam
M & D
Does anyone have a tried & true recipe for rose hip jam or jelly? I
have access to lots of rose hips, but have heard discouraging reports on
the taste of the finished product! Since I want what I make to get
eaten, I need some advice.
Thanks,
Darby
Ellen Wickberg
I do know that commercial rosehip jams are available. They are made
by pureeing the hips after removing the fibrious stuff. How that is
easy to do, I don't know. Ellen
not...@spam.com wrote:
>This will be my first year in trying to make the rose hip jelly -- I'm not
>sure a jam is possible :-\. What I would suggest is before even starting
>to pick the hips that you taste a few. I'm basing this on the idea that
>starting with a lousy produce is going to result in a lousy product, so
>hopefully starting with a good product ...
>Most of the books I have seen around here (Alaska) state to wait until
>after the first frost before harvesting rose hips/cranberries. I really
>need to get out a harvest what is in my yard soon :-)
>gj
>gjones at polarnet dot com
Helen Peagram
In <341E79...@ns.sympatico.ca>, M & D <mdg...@ns.sympatico.ca> wrote:
M&D> Does anyone have a tried & true recipe for rose hip jam or jelly? I
M&D> have access to lots of rose hips, but have heard discouraging reports on
M&D> the taste of the finished product! Since I want what I make to get
M&D> eaten, I need some advice.
M&D> Thanks,
M&D> Darby
I wish I could be more positive, but I haven't tried any of these. Hope
you get some more encouraging replies. Here are the recipes I have.
---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Hip Jelly 1
Categories: Preserving
Yield: 1 servings
1 lb Rose hips
1 c Water
Sugar
Wash hips. Add water and boil until fruit is soft.
Put through a fine sieve to remove seeds. Measure and heat liquid; when
simmering add an equal amount of sugar and boil quickly to jelly stage.
Pour into hot sterilized glasses and seal when cool.
* Source: Flower Cookery - by Mary MacNicol * Typed for you by Karen
Mintzias From: Elizabeth Rodier Date: 10-13-93
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Petal Jam
Categories: Preserving
Yield: 1 servings
30 lg Red cabbage roses
3 lb Sugar
2 pt Water
1/2 Lemon
Take the roses and cut off the white ends. Make a syrup with the sugar and
water. Then add the juice of the half a lemon and the rose petals. Boil
until the roses crystallize, stirring frequently with a wooden spoon.
Turkish cooks keep this for years.
* Source: Flower Cookery - by Mary MacNicol * Typed for you by Karen
Mintzias From: Elizabeth Rodier Date: 10-13-93
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rosehip Jelly
Categories: Preserving, Fruits
Yield: 1 servings
----------------------------MAKES 2-3 1.LB JARS----------------------------
1 lb Rosehips
2 lb Crab apples (ordinary
-- cooking apples can be
-- used)
Lemons, 2 to 3
Sugar, 1 to 3 lb
Simmer the rosehips in 1 1/4 cups water for about 30 minutes, or until soft
when prodded with a knife.
Roughly cut apples without peeling or coring, simmer apples in 1 1/4 cups
water until soft.
Add rosehips to apples and strain through a jelly bag. Add the juice of 2
to 3 lemons (depending on the amount of liquid, approx. the juice of 1
lemon to 2 1/2 cups liquid).
Add 2 1/4 cups sugar to each 2 1/2 cups liquid. Stir over low heat until
the sugar dissolves.
Put the lemon pips into mushlin bag and the bag to the saucepan handle so
that it is in the liquid. Boil hard to setting point.
Put in hot clean jars, allow to cool and seal.
From: Felicity & Roald Dahl, Memories with food at Gipsy Houde, Penguin,
1991, ISBN 0-670-83462-9 From: Rene Gagnaux
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Hip Jelly 2
Categories: Preserving
Yield: 1 servings
2 c Cleaned and seeded
-rose hips
Sugar
4 tb Lemon juice
2 c Water
Place rose hips in a pan w/water. Boil until hips are soft. Put through a
course sieve and drain through a jelly bag. Measure juice into a saucepan
and add the lemon juice. Add 3/4 as much sugar as you have juice. Boil
rapidly for 10 minutes and test for the jelly stage. If the test is
negative, continue cooking the juice until it jells. Pour into hot,
sterilized jelly glasses and seal at once with paraffin and lids.
_______________________________________________________ _______________ The
University of Alaska Cooperative Extension Service recommends freezing wild
berries before extracting the juice for jelly making. Freezing prior to
extracting yields a greater volume of juice.
_______________________________________________________ _______________
Book Title: Alaska Wild Berry Guide and Cookbook By: The Editors of Alaska
Magazine Publisher: Alaska Northwest Publishing Company ISBN: 0-88240-229-3
641.647 From: Deidre Ganopole
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Hip Jelly
Categories: Preserving, Flowers
Yield: 1 servings
1 lb Rose hips
1 c Water
Sugar
Wash hips. Add water and boil until fruit is soft.
Put through a fine sieve to remove seeds. Measure and heat liquid; when
simmering add an equal amount of sugar and boil quickly to jelly stage.
Pour into hot sterilized glasses and seal when cool.
* Source: Flower Cookery - by Mary MacNicol * Typed for you by Karen
Mintzias From: Wesley Pitts Date: 17 Feb 96
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Hip Jelly
Categories: Jellies, Flowers, Preserving
Yield: 1 batch
2 c Loosely packed rose petals
-- fresh, washed, unsprayed
-- stems & centers removed
2 c ;Water
3 3/4 c Sugar
3 tb Strained fresh lemon juice
3 oz Liquid pectin
-- such as Certo, Sure-jell
Sauer writes: "Here is a recipe that Crescent Dragonwagon posted on
another service. Although I have not yet tried it, I have had great success
with all of her recipes. (She and her husband own the Dairy Hollow House
Bed and Breakfast in Eureka Springs, Arkansas, and she's the author of
several outstanding cookbooks, which include fantastic vegetarian
recipes.)"
Pulse water and rose petals in processor briefly. You don't want a pulp,
just a coarse chop, a few on-offs. Scrape mixture into a large (3 quart)
saucepan, bring to a boil quickly, and immediately turn off heat. Let rose
petals infuse in water 15 minutes. Strain, discarding spent petals.
Measure out 1 3/4 cups rose infusion and replace in saucepan. Add sugar
and lemon and bring to a high, hard boil, stirring until sugar is dissolved
and mixture has reached a boil that cannot be stirred down. At this point,
add pectin. Return to hard boil, and let boil at a full roll exactly one
minute (time it). Remove from heat.
Put up hot, in hot jars, checking for seal once jelly has cooled.
NOTES: The rose petal jelly will change from pink or reddish to brown,
then back during the process.
Variations: This basic recipe works beautifully for herb infusions. Sweet
basil jelly is divine.
From: VSA...@delphi.com (Virginia.B.Sauer) in rec.food.veg.cooking.
Electronic format by Cathy Harned. From: Cathy Harned Date: 18 Apr 96
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Petal Jelly
Categories: Preserving, Flowers
Yield: 1 servings
1 1/2 c Rose petals
1 1/2 c White grape juice
1/2 Water
3 1/2 c Sugar
1 pk Liquid fruit pectin
Trim away white part of rose petals, wash petals thoroughly, and drain.
Combine rose petals and grape juice in a sauce pan. Bring to a rolling
boil, stirring constantly; cook 1 min, stirring frequently. Add fruit
pectin; cook stirring constantly, until mixture returns to a rolling boil.
Continue boiling 1 min, stirring frequently. Remove from heat, and skim
off foam with a metal spoon. Quickly pour jelly into hot sterilized jar
leaving 1/4 in headspace; cover with metal lids and screw tight. Process in
boiling water bath for 5 min. Makes 3 pints.
For fun leave the rose petals in and you can tell folks you are eating
roses - they end up with the funniest looks on their faces. From:
Bake...@magnus.Acs.Ohio-State.Edate: 20 Apr 96
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Petal Jelly 2
Categories: Preserving, Flowers
Yield: 1 servings
2 qt Fresh rose petals,
Loosely packed (about
3 dozen roses)
1 qt Boiling water
4 c Sugar
3 tb Lemon juice
Place petals in a large bowl. Add boiling water. Cover and steep for 20
minutes, or until all color is out of the petals. Strain liquid into a
shallow pan. Add sugar and lemon juice. Cook over medium heat, stirring
constantly until sugar has dissolved, and mixture comes to a rolling boil.
Maintain boil until mixture gives a jelly test (2 drops form on side of
spoon, then flow together). Skim. Pour into hot sterile jars. Cover with
melted parafin (or use your prefered sealing method). Makes 8 x 6-ounce
jars.
Note (Gwen Baker): The rose petal jelly I have had used added pectin. This
recipe thinks rose petals have enough of their own. From:
Bake...@magnus.Acs.Ohio-State.Edate: 20 Apr 96
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rosehip Jelly 3
Categories: Jellies, Uk
Yield: 1 recipe
2 lb Cooking apples; washed
1 lb Ripe rosehips; washed
Sugar
Remove any bruised or damaged portions from the apples, then roughly chop
without coring or peeling. Put the apples and rosehips in a preserving pan
with just enough water to cover. Bring to the boil, then simmer gently
about 45 minutes or until the fruit is really soft and pulpy. Stir from
time to time to prevent the fruit from sticking.
Spoon the fruit pulp into a jelly bag or cloth attached to the legs of an
upturned stool, and leave to strain into a large bowl for at least 12 hours
(NB if the first strainings ememrge cloudy, pour them back into the bag
IMH).
Discard the pulp remaining in the jelly bag. Measure the extract and
return to the washed out preserving pan with 1 lb sugar for each imperial
pint (20 fl) of extract.
Heat gently, stirring, until the sugar has dissolved, then bring to the
boil and boil rapidly for about 15 minutes or until setting point is
reached. Remove any scum with a slotted spoon, then pot and cover in the
usual way.
Recipe Good housekeeping Complete preserving book. MMed IMH Georges' Home
BBS 2:323/4.4
From: Ian Hoare Date: 27 Apr 96
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Rozha Z Tsukrom (Rose Preserve)
Categories: Jams
Yield: 10 Servings
2 c Rose Petals
4 c Sugar
Juice Of One Lemon
2 tb Rum
Pick the petals over, removing any debris, leaves, stamens or insects.
Coarsely chop 1 cup of petals in a processor then add 1 cup of sugar and
half of the lemon juice, 1 Tb of rum, and another cup of sugar. Mix for a
minute, scraping the sides of the processor bowl. Repeat with the rest of
the petals and other ingredients. Pack into small jars (about 1 cup),
rapping lightly to release air bubbles. Cover and keep in a cool place.
ORIGIN: Alena Trachovskaya, Tula-Russia, circa 1995 NOTE: This will last up
to a year. It is used sparingly, so small jars are practical.
From: Don Houston Date: 24 Jan 97
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rose Hip Mash
Categories: Fruits, Preserving
Yield: 4 Servings
TEXT ONLY
You need the patience of a saint to deal with Rose Hips. I usually make a
jar or two of Rose Hip mash each autumn. The problem is the seeds. These
are tiny and covered with bristles. You have to top and tail the hips, and
cut in half and remove the seeds. The seeds can be used as itching powder.
You do not want to eat these, and your hands will feel pretty rough after
wards.
If you don't remove the seeds you will have to squeeze all the pulp through
a fine sieve (probably worth doing anyway).
I usually boil the hips with a little water, and a bit of honey. You can
use the mash to make tarts, or eat as you would compote. It is fairly rich
so you don't need a lot of it.
Alan Deacon (User Services) Information Systems Division Email:
a.de...@ucl.ac.uk University College London Tel: 0171-380 7359 Gower
Street, London WC1E 6BT Fax: 0171-388 5406 From: Alan Deacon
<cca...@ucl.Ac.Uk> Date: Thu, 19 Sep 1996 13:26:29 Gmt
-----
INET: m...@hwcn.org
--
m...@hwfn.on.ca
Ange Sponchia
I tried something called Roses for Breakfast this year. After collecting
two pounds of rose hips, boiling them and putting them through a food
mill. (that wierd cone looking thing). Some puree came out, but I don't
think it was enough for the recipe.
The finished product ended up more like a thick honey type spread. Which
crystallized in the cold room. But I have collected more rose hips and
want to try and different recipe. If anyone has one please post to me
and if anyone wants to try the one I did, please let me know.
Ange
>
> >>
====================================================================
Ange Sponchia email: an...@ff.lakeheadu.ca
Barwick, Ontario CANADA
====================================================================
rl...@columbia.edu
In southern Colorado, there is a tradition of making jam from rose hips
that has exsisted for numerous generations among the early spanish
settlers to that region. My mother is one of the few people who still
hold this knowledge as it has been passed down in my family for countless
generations. I'm sure she would love to hear from you and would gladly
share her recipe. Her email address is:
Just ask her for her "champe" jam recipe. This is the New Mexican
spanish word for rose hip. Be patient with the reply as her modem is
frequently down due to lightning strikes out in the country.
In article <341E79...@ns.sympatico.ca>,
mdg...@ns.sympatico.ca wrote:
>
> Does anyone have a tried & true recipe for rose hip jam or jelly? I
> have access to lots of rose hips, but have heard discouraging reports on
> the taste of the finished product! Since I want what I make to get
> eaten, I need some advice.
>
> Thanks,
> Darby
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