I have to admit, the concept of this recipe came from an herbal preparation flop. As I was getting ready to hunker down for the colder months ahead, I began my seasonal tradition of making elder berry syrup. Wanting to expand the flavor profile and add a little seasonal boost, I decided to include some rosehips. As it turns out, if you add too many rosehips, your syrup will take on a jam-like texture due to the natural pectin. But all was not lost as it was quite a delicious mishap, and one that I wanted to explore further.Since rosehips are so affordable and offer a wonderful spectrum of uses, I decided to keep playing with this idea. As I worked to come up with a master recipe for a rosehip preparation, I learned that the wonderful Rosemary Gladstar also makes a rosehip spread!  I guess my mistake wasn’t a mistake at all!  In her book Herbal Recipes for Vibrant Health, she shares that covering dried rosehips with apple juice and letting them soak overnight is a quick and easy way to make this tart and power-packed spread.

With this advice as a guide, I decided to come up with a recipe that I could make on the spot without having to wait overnight.  

Quick Refrigerator Rosehip Spread

Makes about 4 ounces

Ingredients

• 1/2 cup dried organic rosehips
• 1/2 cup organic apple juice
• 1 tsp. fresh squeezed organic lemon juice
• 1/2 tsp. organic cinnamon powder
• Raw, local honey to taste

Directions

1. Combine rosehips and apple juice in a pot and cook on medium heat.
2. Allow to simmer gently for 2 to 3 minutes and then remove from heat.
3. Stir and mash with a fork as the mixture cools.
4. Once cool, add lemon juice, cinnamon, and honey to taste.
5. Refrigerate between uses and enjoy within 2 weeks. Spread can also be frozen.

While I love this recipe for the convenience factor, there is something soulfully satisfying about canning. Strapping on my canning apron and pulling out all of my implements connects me back to the simpler life I am always striving for. It’s also a way to support my household through the colder months without making a mess of my kitchen each time. Here is the recipe that was the household favorite, especially for the fall. This recipe imparts a flavor that reminds me of Thanksgiving in a jar.  

Canning Recipe for Rosehip Jam

Makes about 7 half-pint jars.

Ingredients

• 3 heaping cups of dried organic rosehips (about 1.5 pounds)
• 3 cups clean filtered water
• 2 cups organic cane sugar
• 1 tsp. fresh squeezed organic lemon juice
• 1/4 tsp organic cardamom powder

Directions

1. Combine rosehips and water in a pot and cook on medium heat.
2. Allow to simmer gently for 2 to 3 minutes and then remove from heat.
3. Add sugar and continue stirring until rosehips are completely soft and sugar is fully incorporated.
4. Remove from heat and use an immersion or standard blender to mix into an even texture.
5. Add lemon juice and cardamom and mix well.
6. Fill sterilized jars, leaving 1/2 inch of room on the top.
7. Wipe rims and place new sterilized lids on, being sure not to tighten the ring too much.
8. Water bath jars in accordance with your local extension service recommendations. (See pro tips below)
9. Remove from water and let sit undisturbed overnight.
10. Check each jar to ensure proper seal. If sealed, store jars in a cold, dry space. If not sealed, your jar is considered open and should be refrigerated and used within 2 weeks. 
11. Inspect each jar before eating to ensure that the seal fully set and there are no signs of spoilage. Always use your senses!

While I personally love to can and have been doing it for some time, there is a lot of information that you will want to know before beginning the process. I strongly recommend checking in with your local extension service to ensure you are following all the safety precautions before you start.

Ways to enjoy this seasonal jam

• On lightly toasted bread
• With Crackers
• With cheese
• As specialty charcuterie bites

Pro Tips

• Always be sure to label your jar with the contents and the date it was made.
• Altitude can affect the amount of time needed in the canning process. I recommend checking in with your local extension service for the most accurate information for your specific area.
• When canning, never reuse lids unless they are specifically designed for this purpose. 
• It is recommended that you review all safety precautions of canning before beginning.

Need inspiration for a healthy midday snack?

Try This Coconut Vanilla Granola Recipe!

You May Also Like:

• Gluten & Dairy Free Salted Chocolate Cookies
• Matcha Shortbread Cookies
• How To Make Herb-Infused Honey + Recipes