By: Candice Brunlinger, Herbalist & Holistic Health Coach at Herbal Living and Healing
To learn more about the benefits and traditional uses of Rosehips, refer to the Rosehip Monograph, listed under the Herbal Healing Tab.
Rosehip Jam (Using Dried Hips – No Canning Needed)
For the most basic recipe,
Take a small ½ pint sized mason jar or a pint size for a larger batch.
Fill the jar half full of dried rosehips (1/2 cup or 1 cup, respectfully).
Add a small splash of lemon juice and fill the jar to the fill line with apple or cherry juice, leaving room for the hips to expand. Stir, cover and let it sit in the fridge for 6-8 hours. Stir again and you have some very easily made and delicious rosehip jam. You can leave it chunky or blend the mixture for a more pureed and smooth consistency.
You can explore adding in a small amount of other dried berries such as goji, mulberry, schisandra or jujube dates for additional medicinal benefits. I often recommend using unsweetened cranberry juice for those who are prone to UTI’s or bladder infections and use honey to lightly sweeten.
Add chai spices such as cinnamon, clove, cardamom, ginger (I like to add fermented ginger bug), or nutmeg. Vanilla extract is also very delicious!
Store in the fridge for 3-4 weeks. The natural pectin from the apple or cherry juice and the rosehips will provide a natural shelf life in the fridge for about 3 weeks. I often get a longer shelf life when I add honey, up to 4 weeks or more.
Eat a spoonful 1-2 times a day as a tonic for general immune and vitamin C support. Use the jam as a spread on toast, crackers, pancakes and waffles. I also like to pour some over goat or cream cheese and use it as a dip with crackers or add a spoonful to plain kefir or yogurt for natural flavoring. This jam also makes a healthy addition to thumbprint cookies.