Wildwood Recipes: Rose Hip Jelly
At Wildwood, we don’t just prioritize timber production, we set the stage for all non-timber values to thrive. These can be things like wildlife habitat, recreational/educational use, carbon storage, and of course, food!
Nootka rose (Rosa nutkana) is common throughout coastal British Columbia, and readily found at Wildwood. Rose hips are rich in vitamin C and can be made into teas, syrups, jams, and jellies, while the fragrant petals can also be used fresh or dried in teas. Nootka rose has a long history of use by Indigenous peoples of the Pacific Northwest. In British Columbia, Nootka rose hips are traditionally eaten, while leaves, twigs, and petals are used to make beverages and various medicinal preparations. The Hul’qumi’num name for Nootka rose is qel’qulhp, and local ethnobotanical resources describe its hips as an edible food with medicinal and spiritual significance. When preparing rose hips, the flesh should be separated from the seeds and their irritating hairs, which can cause discomfort if consumed.
Rose Hip Jelly
8 cups rose hips
6 cups water
1/2 cup freshly squeezed lemon juice
1 (1.75-ounce) package pectin
1/4 teaspoon butter
3 1/2 cups granulated sugar
Add water and rose hips to a pot and bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
Once soft, mash up the rose hips into a rough purée.
Strain the rose hips in cheesecloth and let drain for an hour.
Squeeze the jelly bag or cheesecloth to get remaining juice out.
Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin.
Add the sugar. Once the sugar has dissolved, add the butter.
Bring to a hard boil (one that you can not reduce by stirring).
Can jelly once complete.
Recipe and photo sourced from: simplyrecipes.com