Rose Hip Jam

rose hip, jam, vintage, recipe
Wild Rose Hips

Rose Hips – Lots

Wash rose hips quickly in warm water. Cover with water and boil until soft (about 1 ½ hours). Adding water to keep berries covered.

Put berries through a sieve to remove seeds. Measure pulp.

Add 2/3 cup sugar for each cup of pulp AND one package of Certo™ for each 4 cups of pulp.

Bring to a hard boil and continue boiling for one minute.

Place in small-sterilized jars and seal.


– Original recipe calls for melted wax to seal. The modern metal lid and ring sealing process works too.

– Use your brand choice of pectin.