Print Recipe
5 from 2 votes

Rosehip Jelly

Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: preserves
Author: Karon Grieve


  • 1 kilo/2 1/4lb apples any sort really
  • 450 g/1lb rosehips
  • Preserving sugar


  • Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
  • Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
  • Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
  • Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
  • Measure the liquid and for every 600ml/1 pint use 400g/14oz of warmed sugar.
  • Put all this back into your pan and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
  • Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.