Seasonal Rosehip Preserve

Posted by Gemma Bruno on 24th November 2021

Now that it’s Autumn keep an eye-out for rosehips! 

Most roses produce hips (see picture above). From wild dog roses located in hedgerows to the highly-developed Hybrid Teas in our gardens. The hips actually contain a rose's seed and its bright colours attract birds to both eat and distribute them. 

Rosa rugosa, or Japanese rose, is a beautiful plant. And if you’re all about foraging, you’ll be happy to know they are perfect for making jams and syrups with.

It has a citrusy yet unique flavour and can be found from October to November.

This recipe uses a method which tends to retain more of the fruit. It produces a rustic, almost chutney-like preserve but if you would prefer a smoother jam then it can be pushed through a sieve, or blitzed with a blender.

It is not a sugary jam, so works as well as a spread on toast as it does accompanying cheeses.

Top Tip: Try this recipe with the cheese made especially out of the dairy from our organic cows!

For the rosehip jam, you need only four ingredients; rosehips, half a lemon, sugar and water. However, what presents a little challenge is halving and de-seeding the hips before beginning. This can be a surprisingly lengthy process so make sure you try to allot a good amount of time for it.

To do this, cut the stems and bases off the hips, then slice them in half and scoop out the seeds however be wary of the hairs as they can make your hands itch after a little while.

Ingredients: 

1kg rosa rugosa rosehips (will weigh approx 550g once deseeded)

3 apples

500ml water

100 g caster sugar

Method: 

  1.  Begin by adding  just enough water to cover the de-seeded rosehips (add too much and the resulting jam will be too runny) and bring to a slow simmer.
  2. Allow them to continue simmering for about 20 minutes, mashing regularly with a potato masher.
  3. You should have a nice thick pulpy liquid at the end of the 20 minutes. Push the pulp through a sieve so you can catch all the odd seeds and hard bits of hip that inevitably get missed in the preparation, though you will end up losing a little of the pulp of course too.
  4. Weigh the rosehip pulp and put it back in the pan with an equal amount of sugar and the juice of half a lemon. 1kg of rosehip pulp and 1 kg of sugar will make about 6 to 8 average sized jars.
  5. Bring to a gentle boil for about 10 minutes or until the jam has thickened to your desired consistency. Try to avoid boiling for too long though as you don’t want to destroy too much of the precious vitamin C that the rosehips rich in!
  6. Transfer the finished jam to pre-sterilised jars and enjoy by spreading lavishly on your bread/crackers of choice with a little cheese.

Written by: Whispering Earth on Wordpress

Warning: The roses mustn’t have been sprayed with anything in the preceding months i.e. pesticide/fungicide 

We may wish to mention using hips from native roses like Dog Roses (Rosa canina) – which are often found in hedgerows – as well as non-native Rosa rugosa (often found in hedgerows as garden escapees too).

Related Blogs

New plans for a Bore Place veg box

Monday 25th April 2016

Posted by Sue

Would you be interested in a Bore Place veg box scheme? Here at Bore Place we’ve been growing...

Read more

Twilight talking around British Values with local teachers

Monday 30th November 2015

Posted by Sue

SMSC (spiritual, moral, social and cultural development) and British Values were the topic of...

Read more

It's #OrganicSeptember in the kitchen at Bore Place

Wednesday 14th September 2016

Posted by Sparky

Organic up your September (and celebrate British Food Fortnight!)

Read more
Sign up to events
Join our Newsletter
I would like to receive information on the following: (please tick the relevant options)


This site uses cookies, if you continue without changing your settings, we'll assume that you are happy to receive all cookies. Click here to learn how to change your cookie settings.

Continue