Rose Hip Jam

I have recently discovered that the rose hip, the orange berry-like fruit that remains on the rose plant once the flower has died, can actually be used for many things including jam, jellies, and syrup. I have only made the jam once, but really love the unique flavor and the rusty orange color is gorgeous.

Rose hips have been known to be very good for your health throughout history, and in fact I have read this jam was made in the 1700’s. Rose hips are taken by many today as a natural way to get vitamin C, vitamin E and vitamin K, and help to prevent and treat various infections, especially colds and flu.

Rose hips are also taken to quicken the healing process for bruises and skin irritations. Inflammation and sore throat can find relief with rose hips, which comes in capsule form and are usually taken 3 times daily. Isn’t it great that a jam can actually help heal your sore throat?

I have found through my own experience that the rose hips need to be picked before they get too soft or begin to wrinkle as it is then impossible to separate the flesh from the seeds. Pick the darker colored, firmer fleshed hips to use in your preserves. To prepare the hips, trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.

Buon Appetito!
Deborah Mele 

Rose Hip Jam

Rose Hip Jam

Yield: Makes 4 (1/2 Pint ) Jars
Prep Time: 20 minutes
Cook Time: 1 hour

Rose hip, the orange berry-like fruit that remains on the rose plant once the flower has died, can actually be used for many things including jam, jellies, and syrup.


  • 1 Pound Prepared Rose Hips (about 4 quarts)
  • 1 Cup of Water
  • 3 1/2 Cups Sugar


  1. Prepare your jars for canning by first washing them in hot soapy water, rinsing them, and then boiling them for 5 minutes.
  2. In a large pan, add the rose hips, sugar and water.
  3. Bring to a boil, then cover and simmer until very soft, about 30 minutes (add more water if necessary).
  4. Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips.
  5. Check the taste and add more sugar if desired.
  6. Cook until the mixture has thickened to jam-like consistency, about another 30 minutes.
  7. Pour into sterilized jars and seal.

Did you make this recipe?

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  1. I just found your recipe for Rose Hip Jam, I’ve been searching for one for a while. I had a friend from Sweden who used to make it. During WWII , many people used rose hips as a replacement source of Vitamin C ( one of highest known), instead of oranges. She also used to make something called “Nippon Soppa” (unsure of spelling) – (cold) rose hip soup with a dollop of slightly sweetened sour cream in the center.
    p.s. your peach cookies are beautiful.

  2. We recently moved into a new home, and the previous folk left lots of roses behind, including one bush that has the biggest hips you have ever SEEN! I recently started thinking about learning what to do with rose hips. Was fun to fall into this recipe! (And fun to see it at your site, you and I were colleagues long ago at a portal site far far away.) Thanks for the good rose hips information, I feel more grounded in my plans now.

  3. Right now roses are in full bloom. And I am so excited waiting for the rose hips to try this rose hip jam recipe of yours. I made rose hip oil that i used on my skin. Many notice the big improvement now since I used it from the previous rose hip season. This jam will surely be my next project. Thank you.

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