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Name: Rose Hip Jam
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: (about 5 pounds); x Water (Wine or sherry); 4 qt Rose hips with black ends; Removed; 3 1/2 c Sugar

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INGREDIENTS

(about 5 pounds)
x Water (Wine or sherry)
4 qt Rose hips with black ends
Removed
3 1/2 c Sugar

Servings

INSTRUCTIONS

Gather the rose hips after the first frost. I am not sure why this is done but I have several sources that say to do it, including my grandmother, so I wait. Wash the rose hips well in case there is any insecticide residue. Cover with water and simmer until the hips are very soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through a finer sieve to remove the smaller fibers and seed bits. Cook the pulp down until it is quite thick. How thick? That is hard to say. Thicker than heavy cream. I check the measurements at this point. I add about a pound of sugar for every pound of pulp. The 3 1/2 cups is my measurement from the last time I made this. Add the sugar and check the taste. Sometimes I add a bit more sugar. Rose hips have enough pectin to jell and enough ascorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars. Makes 4 half-pint jars From: phill@mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue #213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Rose Hip Jam

(about 5 pounds)
 x Water (Wine or sherry)
4 qt Rose hips with black ends
 Removed
3 1/2 c Sugar

Gather the rose hips after the first frost. I am not sure why this is done  but I have several sources that say to do it, including my grandmother, so  I wait. Wash the rose hips well in case there is any insecticide residue.  Cover with water and simmer until the hips are very soft and falling apart.  Press through a food mill or colander to remove the seeds and larger  particles.  Press through a finer sieve to remove the smaller fibers and  seed bits.    Cook the pulp down until it is quite thick. How thick? That is hard to say.  Thicker than heavy cream.  I check the measurements at this point. I add  about a pound of sugar for every pound of pulp. The 3 1/2 cups is my  measurement from the last time I made this.    Add the sugar and check the taste.  Sometimes I add a bit more sugar. Rose  hips have enough pectin to jell and enough ascorbic acid to make it a  little tart. Cook over high heat until the mixture has a thick jam-like  consistency. Put in jars.  Makes 4 half-pint jars    From: phill@mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue #213, Oct.  2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using  MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (2100g)
Recipe Makes: 1 Servings

Calories: 8127
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 42mg		1 %
Total Carbohydrate 2099.6g		618 %
	Dietary Fiber 0g	0 %
	Sugars, other 2099.6g
Protein 0g		0 %
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Calories per serving: 8127

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