In the fall, you’ll find these beautiful red rosehips on wild rose bushes that are not only very healthy but also make a very tasty rose hip jam and tea.
I was recently out on a walk and happened to notice this wild rose bush. Actually, I only noticed it because it had these beautiful red rosehips on it.
Rosehips are the fruits of the rose bush. You could grow them on the rose bushes in your garden if you don’t snip off the spent rose flowers.
Here in Northern California, you can find them growing wild but I think, I will start growing them in our garden, too.
Just like elderberries. They do grow in the wild but I have been planting them in our garden. Have you checked out my homemade elderberry jam recipe?
There are a lot of things you can do with rosehips but rosehip jam and rosehip tea are the best, in my opinion.
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These small red fruits of the rosebush are super healthy! They are one of the most concentrated sources of Vitamin C! One tablespoon of this rosehip jam covers your daily need of this vitamin. They also contain high levels of Vitamins B and K and are full of antioxidants. Only one (1) tablespoon of this jam covers your daily need for Vitamin C!
Therefore, rosehips are great in the cold and flu season since they strengthen the immune system.
Rosehips can also be used for mild stomach upsets.
Drinking the delicious tea from rosehips is helpful for any type of urinary tract infection. However, if you do want a deep red color, I recommend you add hibiscus flowers to your tea.
Ingredients for Rosehip Jam
This easy-to-make recipe only calls for
1 pound of rosehips
1 TBSP of lemon juice
sugar to taste (I prefer coconut palm sugar)
a bit of water
This will make about one 8 oz mason jar of jam. You can easily double or triple this recipe.
How to Make Rosehip Jam
Put the rosehips and a bit of water into a small pot. Add one tablespoon of lemon juice and bring to a boil over medium heat. Lower the heat and gently boil for 40 to 60 minutes (until the rosehips are very soft).
Placing a strainer over a bowl, place the rosehips in the strainer and push through. You should see the rosehip jam coming through. Alternatively, you can use a food mill.
Discard the left-overs or put them in your compost. Continue until you have processed all the boiled rosehips.
I like to add sugar at this point. The reason is that I want to only add the amount of sugar we need. Our family has grown used to eating less sweet and less sugar. So, start with a small amount and add sugar to taste.
You may notice that my rosehip jam looks a little bit like tomato paste. That is because I like to use coconut palm sugar. If you use regular sugar, your rosehip jam will have a lighter red color, not quite a brownish.
How to store your rosehip jam?
If you know that you’ll be going through this rosehip jam fairly quickly, I recommend you simply put it in a small, clean (8 oz) mason jar, let it cool to room temperature, and store it in the refrigerator.
I have not tested how long you can keep it there but my best guess is 2 weeks (we usually finish it way before then …).
If you would like to make it last longer (or if you’re making bigger quantities), I recommend using the same methods you would use for any other jam.
That is, bring the rosehip jam back to a boil and put it in sterilized mason jars. You can then either water bath can or pressure can them for long-term storage.
Making rosehip tea
Making rosehip tea is another great way to use these fruits.
All you need to do is cut the rosehips in half and, either scoop them out with a knife or a spoon. Be careful, though!!! The seeds can cause irritation and itchiness! If you have sensitive skin, you can use gloves for this.
Now, dry the rosehips in the sun, in the oven at a very low setting, or in a dehydrator.
Once they are dry, chop them into small pieces.
For a cup of tea, steep 2 teaspoons of rosehips in 8 oz of boiling water for 10 mins, strain, sweeten to taste, and enjoy.
If you can’t find fresh rosehips, you can also buy them online.
The color of this tea will be a faint red. If you prefer your rosehip tea to have a deeper red color, you can simply add some hibiscus flowers (either in bulk or as tea bags). They will both enhance the flavor and the color.
- 1 pound rose hips
- 1 TBSP lemon juice
- a bit water
- sugar to taste
- Place rosehips, lemon juice, and a bit of water in a medium pan. Bring to boil and then lower the heat to a soft boil for about 40-60 minutes or until the rosehips are soft.
- Push rosehips through a strainer. You can also use a food mill.
- Add sugar to taste.
- Store in an 8 oz jar in the refrigerator. If you'd like to make it last longer, reheat jam to a boil, place in clean, sterilized jars and process how you would do with any other jam (water bath or pressure can).