A jelly that is great for the skin, detoxing, full of vitamins and antioxidants, and strengthens the immune system? Who wouldn’t want to start your day with some of that goodness?
Hubby and Papa (best father-in-law ever) went hunting last week and brought home a couple gallon bags of rose hips from the mountain. I am blessed with some great men in my family.
Did you know that rose hips have 50 percent more vitamin C than oranges? More advantages of rose hips are….
- Rose hips are great for the skin. They help with acne, scaring, red or inflamed skin and can even skin tone. It also has the ability to help regenerate new skin cells. This can be used to treat scars, acne and burns. While it is an astringent, it does not dry out the skin, instead it helps to rehydrate it.
- Its believed to be very beneficial for rheumatoid arthritis, and Osteoarthritis. Its great for joints and inflammation.
- It controls the white blood cells. Rose hip discourages white blood cells from accumulating in the joint areas. These cells are directly and indirectly responsible for Osteoarthritis.
- Rose hips are a natural detox and are full of antioxidants.
- The fruit acids and pectin in rose hip tea is a mild diuretic and laxative. It is used to improve, and relieve the symptoms of kidney disorders, or to help in the case of mild constipation.
- It has a high amount of vitamin A which is beneficial for the immune system, by helping prevent infections.
- Rose hip’s also great for increased energy and motivation, boosting your immunity and general well being. Plus, it is one of the most concentrated natural sources of vitamin C. Studies show its vitamin C properties absorb twice as fast as synthetic supplements.
- As well as vitamin C, it contains vitamins D and E, essential fatty acids and is a very powerful antioxidant.
- Supposed to help with sleep over a period of time.
Sounds good, doesn’t it?
I like rose hips right from the bush and look forward to picking them each fall, but rose hip juice tastes, in my opinion, like hibiscus tea. I will be honest. I’m not a fan of hibiscus tea. But rose hips are so incredibly good for us that I forged ahead with my jelly making anyway. I added lemon and strawberries in hopes that it would make the jelly palatable, and it worked like a charm. This stuff is great!
Rose Hip Jelly
2 quarts rose hips
1 1/2 quarts water
1/2 cup fresh squeezed lemon/orange juice (I used the juice from one lemon and two oranges)
1/2 cup pureed strawberries
3 1/2 t Pomona’s pectin
3 t calcium water
1 cup honey
7 8-ounce canning jars and fresh lids
Rinse the rose hips thoroughly. Cut off the scraggly ends and discard. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
Use a potato masher to mash up the rose hips into a rough purée. (you can also use a food processor) Line a large strainer with a thin cloth or a triple layer of cheesecloth and place it over a big bowl. Carefully dump the rose hip mixture into the cloth lined strainer. Let strain into the bowl for at least an hour. Squeeze the cloth or cheesecloth to get more juice out.
Measure the juice. You will need 3 cups of juice for this recipe.
Put your jars and lids in a couple large pots of water and bring to a boil for ten minutes. Turn off heat and allow them to stay in the hot water while you prepare the jelly. When ready to use, take them out of the hot water but do not discard the water.
Pour the packet of calcium provided by Pomona’s pectin (the small package) into a bowl with 1/2 cup water and stir.
Mix the honey and pectin. Set aside.
Place 3 cups of the rose hip juice in a large, wide pot. Add the calcium water. Stir. Add the lemon/orange juice, and strawberry puree. Add the honey/pectin. Bring to a hard boil (one that you can not reduce by stirring). Boil for exactly one minute. Then remove from heat and pour into the hot canning jars, leaving 1/4-inch space from the rim.
If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp towel. Place sterilized, hot lids on jars and rings to secure. Put the jars back in your pot of hot water. Cover with an inch of water and bring to a boil for 10 minutes. Remove the jars from the water, and let them cool. As the jars cool you should hear a popping sound as the lids seal. (I love listening to that sound) The lids should seal; if not, store them in the refrigerator. (the jars will be very hot! Be careful)
The result? …. Delicious! This jelly is just bursting with healthy, robust, lip smakin’ flavor!
* Pomona’s Pectin is a special pectin that allows you to make jellies and jams with very little or no sweetener. You can find it on amazon.