Rose Hip Jam

Last week I finally managed to do something I’ve always wanted to do – glean rosehips and turn them into jam. I’ve been eyeing those big hippy roses for years now and mentally made the connection between teas with “rose hips” and the rose hips on rose bushes.

I finally did something about all those hips waiting to rot over winter. I pilched ‘em. And I brought my 3 year old along as an accomplice.


We came back and rinsed them off well, relocating any spiders to outside. I ran them through the food mill and found that they are full of seeds which tended to jam it frequently. It was slow going but I was determined and I had two episodes of Blues Clues courtesy of netflix to help me out.


After what felt like forever I finally had extracted about all the jammy innards I had the patience for. The color was bright and lucious and the flavor was really interesting. Rose Hips are purported to have much higher vitamin C than oranges – so high in fact that this jam has an indefinite shelf life. Generally that is only true of things like twinkies.

After extracting the rose hip puree I mixed it with equal parts honey and jarred it for winter. On Sunday when my husband woke up with a cough and some aches I made him a cup of rose hip elixir. It’s surprisingly pleasant to taste and the body immediately recognizes the combination of honey and rose hips as nourishing.


I’m just sorry I missed out on harvesting elderberries this year. What a great thing to have in the cupboard as flu season gears up!

5 Responses to Rose Hip Jam

  1. Denise in Kent, WA

    Coming out of lurkdom to let you know how much I enjoyed this post. I’ve always wanted to make rose hip jam for some odd reason (it’s not like I’ve ever tasted it before – go figure) and now some of my curiosity has been satisfied. ;)

  2. Hi Denise,

    It’s a great fall thing to do. It just sounded so french to me that I couldn’t resist. I’m glad I made it and wish I’d made more.

  3. Did you heat process this or freeze it?

  4. What kind of rose hips did you use? I understand that only a few varieties are edible. Also, I assume your food mill took care of the silvery filaments attached to the seeds inside that cause irritation when consumed; is that so? I tried once to process some rose hips by hand, but gave up after wrestling with the seeds by hand!

  5. I’ve picked hips off wild roses before. DIdn’t know about the filament. But I did know to slice them open and remove the little thorns on the inside…Is this the same thing?
    Anyone know?

Leave a Reply

Your email address will not be published. Required fields are marked *

9 − four =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>