I am searching for a quality recipe for rosehip jelly. Is there a viable Missouri recipe?
I do not know of any “approved” recipe for rosehip jelly. However, the recipe below might be suitable for your purposes. The lemon juice and sugar are sufficient to assure the safety of the product, but I have never tried this one myself.
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice
Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice. Add to juice - lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.
From: Native Indian Wild Game Fish & Wild Foods Cookbook, Edited by David Hunt (Castle Books)
Douglas L. Holt, Ph.D., Chair, Food
Science and Extension Specialist, University of
Last update: Tuesday, May 05, 2009