Fall foraging is one of my favourite activities-the woods are free of bugs and full of colour and the cooler temperatures make it far more pleasant. I grow roses on the farm for baking and cooking and, between my cultivated roses and the wild roses, I have plenty of rose hips. I dry them to make rose hip tea and I make this delicious jelly.
Rose hips are rich in antioxidants including polyphenols, carotenoids, and vitamins C and E. Those polyphenols work together with galactolipids to reduce inflammation. Perhaps the best thing about rose hips is that they are bursting with Vitamin C.
For the Jelly
8 cups rose hips
6 cups water
1/2 cup fresh lemon juice
1 package powdered pectin
1/4 teaspoon butter
3 1/2 cups sugar
Rinse the rose hips and place them in a pot with the water over medium heat. Bring to the boil, then reduce the heat to simmer and cook for about an hour or until the rose hips are soft and you can mash them with a fork.
Use a potato masher to break down the rose hips. Place them in a jelly bag or strain through a double layer of cheesecloth.
Once drained, you should have 3 cups for rose hip juice. If you have less, pour some hot water through the jelly bag until you have enough.
Place your rose hip juice in a medium pot over a medium heat. Add the lemon juice and pectin. Stirring continuously, turn up the heat until the mixture gets to a rolling boil.
Add the sugar and stir until dissolved. Add the butter and boil for one minute.
Place the jelly in sterilized canning jars. Place jars in a water bath and boil for 10 minutes. Enjoy!