Photo: Meneerke bloem, CC BY-SA 3.0 · source

Jelly · From Bladwijzer

Rose hip and apple jelly

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1.5 hrs + 1 night draining
• From: Field-rose

Ingredients

• 500 g ripe rose hips
• 2 sour apples
• 750 ml water
• juice of 1 lemon
• jam sugar (with pectin): as many grams as you have ml of juice

Method

1. Remove the stalks and calyx remnants from the hips and rinse them.
2. Chop the apples, skin and core included.
3. Put everything in a pan with the water, bring to the boil and simmer gently for 30 minutes, until the hips are very soft. Mash them halfway with a potato masher.
4. Leave the mixture to drip overnight through a wet cloth or jelly bag. Do not press, so the jelly stays clear. Then pour the juice once more through a clean, fine cloth or coffee filter so that no hairs remain.
5. Measure the juice, add the lemon juice and jam sugar and boil hard for 4 minutes (or as the packet says).
6. Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge.