Marmalade-style rose hip jam.
No added pectin needed!
My young friends preferrose hip jelly, but I prefer the jam.
Elise Bauer
It’s best to make on an overcast or otherwise beach-unfriendly day, only because it takes time.
Making rose hip jelly is easy, the jam, a bit more complicated.
(But in my opinion, well worth the effort!)
Elise Bauer
Other than the orange and apple, there is no added pectin.
Later you squeeze pectin out of the bag into the jam mixture.
Simple Tip!
Elise Bauer
With this fruit-provided pectin, the jam can be a little on the loose side.
Wash the lids in hot, soapy water.
Cut away and discard the green scraggly ends.
Elise Bauer
Cut the rose hips in half and scrape out and discard all of the seeds and thistle-y hairy bits.
Rinse the rose hips and discard any bits that are blemished.
Then roughly chop the rose hips.
Elise Bauer
You will need 4 cups of clean, chopped rose hips.
Cut off and discard the ends of the orange.
Slice the orange lengthwise into wedges.
Elise Bauer
Peel the apple, reserving the peel.
Then grate the apple with a cheese grater (large hole).
Chop up the core and reserve.
Elise Bauer
Add the lemon zest and lemon juice to the pot.
Add the water to the pot.
(This will be a source of pectin.)
Elise Bauer
Wrap them up and place in the pot with the chopped fruit and rose hips.
Remove the cheesecloth pectin bag and place in a bowl to cool.
Add the extracted pectin-y juice back into the pan with the rose hips.
Measure out the sugar and add to the rose hip mixture.
Heat to high, stirring with a wooden spoon until the sugar has all dissolved.
Add the butter (to help keep the foaming down).
Bring to a rapid boil, uncovered, reduce heat to medium high.
Place a small plate in your freezer.
After about 25 minutes begin testing the jam by placing a small amount on the chilled plate.
Boil for a few minutes longer if desired for a thicker jam.
Do not overcook or the mixture will caramelize and give you an odd taste.
Ladle the mixture into hot, sterilized canning jars.
Wipe the rims of the jars clean with a dampened paper towel.
Seal them with the clean lids, leaving 1/4 inch of headspace.
Process the jars in a water bath for 5 minutes.
To process, place the jars on a rack in a large, tall stock pot.
Cover with 1 inch of water and bring to a rolling boil.
Boil for 5 minutes.
Then turn off the heat, remove the jars from the water, and let cool.
As the jars cool you should hear a popping sound as the lids seal.
The lids should seal; if not, store in the refrigerator for up to 6 months.
