Photo: Jürgen Howaldt, CC BY-SA 2.0 de · source

Jam · From Bladwijzer

Rose hip jam

Updated on 9 October 2026

• Makes: ± 3 jars
• Time: 1.5 hours
• From: Japanese rose

Ingredients

• 1 kg Japanese rose hips
• 300 ml water
• juice of 1 lemon
• gelling sugar 2:1: 500 g per kilo of purée

Method

1. Cut off the stalks and tips, halve the hips and scrape out the seeds and hairs with a small spoon; wear gloves.
2. Rinse the halves thoroughly in a sieve so that no hairs are left behind.
3. Simmer them gently with the water for 20 to 30 minutes.
4. Purée and press through a fine sieve.
5. Weigh the purée, add the lemon juice and 500 g of gelling sugar per kilo, and keep at a rolling boil for 4 minutes.
6. Do the cold-plate test, fill clean, hot jars with the hot jam and close at once.

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