A very hip jelly

I had my first jelly making experience today. For British readers: I do mean jelly, but not the wibble wobble kind, the stuff that comes in a jar. For American readers: I do mean jelly, but the kind that doesn’t have any fruity bits in. That’s if that’s what you get in American jelly. Frankly I’m not entirely sure what the scope of the word is in USian. Anyway, the jelly I made was rather unusual: rosehip and apple.

We have a large, ok overgrown, wild rose in our garden. Presumably it was once a cultivated variety, but the rootstock got out of control well before we moved here. Anyway, I’ve been meaning to take it out ’cause it’s in the bit of our garden that’s more about looks, but haven’t got around to it. Hence, as autumn comes on, we’ve got rather a large crop of rosehips waiting to be used. (Worth noting that wild roses can be found growing all over the place in hedgerows, in Britain at least, so you don’t need one in your garden.)


This is what a kilo of rosehips looks like.

You can make rosehips into jelly by themselves, or added to apple (and if memory serves also crab apple). Picking the hips is a fair amount of work, as they are small and, if not rotten, fairly firmly attached to the plant stem. Still, I was able to gather (with some help from Becky) just under a kilogram of hips without breaking much of a sweat. Then of course you need to remove bits of dry leafy stuff (though I didn’t remove the funny little brown hairs from the end), and give them a wash.

To make the jelly, you cook the hips for a bit in some water: 300ml per 450g of hips. How long for? I’m not sure. My recipe book (Marguerite Patten’s Basic Basics) just says to cook for a short while, which I found rather unhelpful. Becky’s advice from making jelly with other fruits was 5-10 minutes, until soft enough to mash. Well, after 15 minutes the hips weren’t soft enough to mash and I didn’t want to overdo them, so I stopped there. But it is possible that they needed longer, as you’ll see.

Once cooked, you strain the hips through muslin, for 24 hours. In my case, I also cooked up a kilo of chopped apples from our tree (much less work to pick!), in a separate batch (since rosehips and apples have different cooking times – the apples only took about 5 minutes), and then added them to the straining bag.


A kilo of apples. Or to put it another way, five apples.

I put 1.2 litres of water into this process, but once strained I only got 400ml of fruity liquid out. Not very impressive! I guess there must have been quite a lot of evaporation, despite me using a lid in the cooking process. Part of me wonders whether I would have got more juice out of the fruit if I’d cooked the hips for longer. But then again, rosehips don’t strike me as particularly juicy things.

Once you’ve strained the fruit, you just boil up the liquid with sugar, 450g sugar per 600ml of liquid. Cook it until it becomes properly gloopy. Becky’s test, which worked well enough, is to either drip the jelly from a spoon, in which case when it starts to fall off in big dollops rather than drips, it’s ready; or put a blob on the back of a spoon, and poke it, in which case when it forms a skin, it’s ready.


The muslin takes the strain.

Once it’s ready you need to get it into a jar super-quick, as it will properly set after a fairly short while. Moreover, the jar needs to be hot, or it will crack from the heat of the jelly. And since the jar needs to be sterilised, the most efficient way to go is to get the jar wet and heat it in the oven while you’re boiling the jelly – thus sterilising it and heating it at the same time. This requires some pretty careful timing.

In our case we didn’t quite pull it off – the jelly was ready before the jars were. But we kept the jelly over a low heat while the jars finished off, so it worked out ok.


A teeny tiny quantity of very tasty jelly.

Marguerite Patten reckons on about 750g of jelly per 450g of sugar/600ml of liquid put in. But we got significantly short of that, I’d say: 400ml yielded one and a half smallish jars of jelly. Not a great deal. But let me tell you, it is jolly tasty.

This entry was posted in cooking, Preserving, Wild Food and tagged , , , on by .

About Rabalias

Rabalias was born and raised in The Frozen North. Following a decade in more Southerly climes (well, London), he recently returned to wreak havoc upon the Derbyshire countryside. Rabalias has been roleplaying since he was ten years old, when he was introduced to D&D (the red box) and subsequently lost his lunchtimes for good. He grew up on trad games like D&D, Rifts and Shadowrun, and even though he has branched out since, he still has a soft spot for them. Rabalias is a system monkey and cannot quite get over his suspicion of games that do not use dice, despite his atrocious luck. Rabalias has run a number of social LRPs of his own devising. He is currently playing a lot of tabletop games and experimenting with indie stuff. In his non-fictional life, Rabalias is a central Government civil servant (tho' currently on paternity leave), spends rather less time than he should on looking after his garden, is experimenting with raising pigs, is in a relationship with Admiral Frax and is the father of and full-time carer for a small person. Not in that order.

10 thoughts on “A very hip jelly

    1. Rabalias Post author

      Dawn: I did think about making syrup, but it seemed a bit hassley – I understand you have to grate the rosehips? Still, might give this a go next year; this year we left it a bit late to harvest, as some of the hips were already over-ripe, so we didn’t get all that many. More might motivate me to go for syrup.

    1. Rabalias Post author

      Lindsay: I know right? Cob-nuts too, if you’re lucky enough to have them growing nearby. We do, but it’s tricky to time the harvest right, as it grows right next to a narrow path which the council come and tidy up… by trimming all the foliage (and nuts) away. But we have ample blackberries, elderflowers/elderberries and rosehips!

  1. Pamela

    I chop the rose hips before cooking as it releases so much more juice, I do cook the apples in with them and add enough water to barely cover the fruit. When it has finished dripping I rub the pulp through a sieve, add like for like sugar and cook gently, stirring often till it is thick and gloopy. Pour into sterilised jars and seal This does thicken up as it cools and is lovely spread on toast.

  2. Mo Holkar

    If you’ve got a microwave, you can sterilize the jars in that: it’s a lot quicker (1 min per jar) so you can do them pretty much interactively as you jar the stuff up.

      1. Mo Holkar

        It’s fine to microwave metal lids as long as the metal is sealed beneath the plastic ‘glaze’ rather than naked. (Which you want it to be, anyway, unless you like metallic-tasting jam.)
        With kilner jars etc I just take the metal clasps off before microwaving.

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