Fresh rose hips make an easy but delicious jelly. You should be able to find pectin wherever canning supplies are sold, usually available in most major grocery stores.
Ingredients:
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice
Preparation:
Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.
Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon.
Pour jelly into hot sterilized jars. Yield: about 5 cups
Recipe Source: Native Indian Wild Game Fish & Wild Foods Cookbook Edited by David Hunt
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