Makes about 3 pints
The flavor of this fragrant jam for teatime treats can be varied by using different species of hips. Experiment to find a blend you like.
- 2 cups fresh rose hips, pips removed and coarsely chopped
- 2 cups water
- 2 cups sugar
- Place the rose hips and water in a large pan. Bring them to a boil, then simmer, covered, for about 30 minutes, mashing the hips as they cook.
- Add the sugar and continue to simmer, uncovered, until mixture thickens, about 20 minutes, longer if you like a thicker jam.
- Pour into hot, sterilized jars and seal with wax or simple canning lids. Refrigerate after opening.
Robert K. Henderson combines his interest in herbs, history, folklore and research in the articles he writes in Olympia, Washington.
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