Quick Answers
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.
ROSEHIP JELLY
Ingredients:
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice
Instructions:
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.
Credits:
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
Missouri-Columbia
Last update: Saturday, June 28, 2008
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