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Rosehip Jam


Rosehips or rosehaws are the fruit from wild rose bushes.  They appear in the late summer, early fall and are a great source of Vitamin C.  They are also wonderful dried and used in making wines, tisanes and herbal teas.  This is truly an old school recipe, a wonderful example of the ingenuity and simplicity of using what is around you to sustain you.

Recipe courtesy of Nimbus Publishing, recipe adapted from Out Of Old Nova Scotia Kitchens.


  • 2 pounds (1.75 litres) fresh rosehips
  • 1 1/4 cups (310ml) water
  • 1 cup (250 ml) sugar, or more to taste
Note: try to avoid using aluminum pans and spoons, as it tends to break down the Vitamin C in the rosehips.


  1. Remove stems, seeds, and blossom ends from rosehips. Rinse quickly.
  2. Bring water and rosehips to a boil, and then lower to a simmer, keeping it covered, for about 30 minutes or less, until the rose hips are tender.
  3. Strain the fruit through a sieve and weigh the pulp.
  4. Add 1 cup of sugar for every pound of pulp.
  5. Bring the sugared pulp to boil, stirring continuously, and boil for 10 minutes.
  6. Pour into hot jars, cool and seal.
This recipe was featured in the article Old Recipe Revival.
East Coast Living