Rosehip Jam
Recipe type: Jam
Cuisine: British
  • 1kg (2lb 3oz) fresh bright red rosehips
  • 600ml (1 pint) of water
  • sugar
  1. Top and tail the rosehips
  2. Place the rosehips and the water in a preserving pan and cook until the hips are very soft and mushy.
  3. Rub the mix through a fine sieve.
  4. Weigh the pulp.
  5. Clean the preserving pan and return the sieved pulp to the pan.
  6. For every 500g (1lb 2oz) of cooked pulp, add 500g (1lb 2oz) of sugar.
  7. Simmer slowly, stirring frequently, until the mix becomes very thick. This may take 1 to 2 hours.
  8. When a spoon is pulled across the surface and leaves a clean line behind it, the mix is ready.
  9. Transfer to warmed and sterile jars, and seal well.
This can also be treated like a fruit cheese and put into small moulds, lightly oiled first, so the jam can be turned out onto a place in any shape you choose.

If put in moulds, seal well and keep as you would keep a normal jam.
Recipe by Jam Recipes at