Photo: Krzysztof Ziarnek, Kenraiz, CC BY-SA 4.0 · source

Jam · From Bladwijzer

Rose hip jam

Updated on 9 October 2026

• Makes: ± 3 jars of 250 ml
• Time: 2 hrs
• From: Sweet-briar

Ingredients

• 500 g ripe rose hips
• 300 ml water
• juice of 1 lemon
• 400 g granulated sugar

Method

1. Remove the stalk and flower remnant, halve the hips and scrape out the seeds and hairs with a small spoon. This takes patience: allow an hour for 500 g.
2. Rinse the cleaned hips and leave them to drain.
3. Simmer them with the water and lemon juice for 20–25 minutes, until completely soft.
4. Mash or blend them and, if you like, rub the purée through a coarse sieve.
5. Add the sugar and boil for 10–15 minutes, stirring, until the jam thickens and passes the wrinkle test: a drop on a cold plate wrinkles when you push it.
6. Spoon the hot jam into clean, sterilised jars to the brim, close and turn them upside down for 5 minutes.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge and eat within a few weeks.