Rose Hip Jam Recipe (Easy, No Pectin)

This homemade rose hip jam recipe turns foraged rose hips into a smooth, fruity spread with a slightly tart flavor.

Made with rose hips, lemon juice and your choice of sweetener, it requires no added pectin and tastes delicious on toast, pancakes, yogurt or alongside game meat.

Rose hips peek out from leafless bushes with their beautiful reddish-orange color, often remaining on the branches until the first snow.

I always wonder why more people don’t gather and use them. Every autumn, I forage rose hips and turn them into all kinds of recipes. I especially like making rosehip syrup, rosehip tea, and smoothie.

Rose hip jam, however, is probably the most versatile. Besides spreading it on toast, there are many other ways to use it, which I’ll share later in the article. But first, let’s make the jam.

What is Rosehip jam

Rose hip jam is made by simmering ripe rose hips until soft, removing the seeds and irritating hairs, and cooking the resulting pulp with sugar and lemon juice. Rose hips naturally contain pectin, so this recipe doesn’t require added pectin.

Rose hip jam is a wonderful way to preserve your rose hip harvest.

Foraging Rosehips from Rose Bush

Rose hips are the fruits of rose plants, and there are several wild rose species you can forage. Some of my favorites include: Dog Rose (Rosa canina),  Japanese Rose (Rosa rugosa) or Sweet briars (Rosa rubiginosa).

I usually gather rose hips from October through November, depending on the weather and variety. When foraging for rose hips, make sure you pick those that haven’t been sprayed with pesticides.

Preparing rose hips for the rose hip jam is not easy, but the taste is rewarding. When you are warming up in the winter with a cup of hot roasted tea and nibbling on raw rose hip cookies, you will forget all about the hard work.

Wear gloves when picking rose hips, as the thorns can be surprisingly sharp.

Other Ingredients for Rosehip Jam Recipe

Juice from one lemon

You can also use lemon zest for a tart kick.

Sweetener

People have been making jams, jellies and marmalades since ancient times to preserve fruits and even vegetables (yes, like carrot or caramelized onion) for the whole year.

For the most traditional jam texture, use granulated sugar. I have also made this recipe with stevia, but keep in mind that changing the sweetener can affect the final consistency. Honey can also be used for a different flavor and softer texture. I’ve included the quantities I use in the recipe card below.

Pectin

Rose hips naturally contain pectin, so this recipe doesn’t use commercial pectin. The final consistency may vary depending on the ripeness of the fruit and the sweetener you use.

How to Make Rose Hip Jam

Before making the jam, you can prepare the rose hips in one of two ways, depending on how much time you have.

For the de-seeded option, cut each rose hip in half and remove the seeds and fine hairs by hand. This takes more time, especially with a large harvest, but there is much less to strain out later. 

For a faster option, leave the seeds inside and briefly pulse the whole rose hips in a blender or food processor, just enough to break them up without finely grinding the seeds. After cooking, press the softened rose hips through a fine-mesh sieve or food mill to separate the smooth pulp from the seeds and irritating hairs.

This option requires much less preparation because you don’t need to remove the seeds and hairs one by one, making processing a large harvest of rose hips much quicker.

First step: Prepare the rosehips

Remove any stems and leaves and wash the rose hips thoroughly under cool running water.

De-seeded option: Trim the ends, cut each rose hip in half, and carefully remove the seeds and fine hairs.

Faster option: Leave the seeds inside and briefly pulse the whole rose hips in a blender or food processor, just enough to break them up. Avoid finely grinding the seeds.

Second step: Macerate the rosehips

Place the prepared rose hips in a bowl and cover them with water. Cover the bowl and let the rose hips macerate for 2–4 hours, or overnight in the refrigerator. This helps soften the fruit before cooking.

Third step: Simmer until soft

Transfer the rose hips together with their macerating water to a saucepan. Bring to a gentle simmer and cook until the rose hips are completely soft and easy to mash.

Fourth step: Blend and strain

For the faster option: Mash the cooked rose hips, then press them through a fine-mesh sieve or food mill to remove the seeds, skins, and irritating hairs. For the de-seeded option: Blend or mash the cooked rose hips into a smooth pulp. You can use it as it is or pass it through a fine-mesh sieve for an extra-smooth texture.

Fifth step: Add the sweetener and lemon juice

Return the smooth pulp to the pot. Stir in the sugar, honey, or other preferred sweetener and add the lemon juice. Cook over low to medium heat for a few minutes, stirring frequently, until the jam reaches your preferred consistency.

Sixth step: Transfer to a sterilized jar

Spoon the hot jam into clean, sterilized jars and seal each jar with a lid. You can sterilize the jars by placing them in boiling water for about 10 minutes before filling. Allow the jars to cool, then store the jam in the refrigerator.

How to Store Rose Hip Jam

Store homemade rose hip jam in a clean, airtight jar in the refrigerator and use it within a few weeks. For longer storage, you can freeze the jam in freezer-safe containers, leaving a little room for expansion.

What Does Rose Hip Jam Taste Like?

Rose hip jam has a fruity, slightly tart flavor with subtle floral notes. Its sweet-tangy taste works well in both desserts and savory dishes, especially with cheese and game meat.

Can I make rosehip jam from dried rosehips?

Yes. Rehydrate dried rose hips in warm water until they soften, then cook and blend them into a pulp before adding the sugar and lemon juice. If your dried rose hips still contain seeds and hairs, make sure to strain the pulp thoroughly before making the jam.

Where to buy rosehip jam?

If rose hips aren’t in season, or you simply don’t have time to make your own, you can also buy ready made rosehip jam. This is one I’ve tried and liked.

11 surprising uses of Rose hip jam

Once you have a jar of rose hip jam in the fridge, there are plenty of ways to use it beyond spreading it on toast. Its sweet-tart flavor works surprisingly well in both sweet and savory dishes.

1. Use rosehip jam to make these raw rose hip cookies
2. Spoon it into thumbprint or jam-filled Christmas cookies.
3. Serve it as a sauce with game meat — a popular combination in my country.
4. My favorite way to eat rose hip jam is spooned over yogurt or spread on warm toast.
5. Combine it with red wine to make a fruity marinade for meat.
6. Spread a little over a cheese sandwich or serve it alongside a cheese board.
7. Spoon it over vanilla ice cream
8. Whisk a little into a salad dressing.
9. Stir it into oatmeal or porridge for breakfast.
10. Use it as a filling for pancakes.
11. Stir a spoonful into sparkling water with ice for a refreshing rose hip drink.

More Rose hip recipes you want to try:

This cranberry sauce with rosehips will transform old fashioned cranberry sauce into a culinary delicacy and brighten up your holiday table.
Rose hips aren’t just useful in the kitchen. I also use them in homemade herbal preparations and skincare.

Try this elderberry rosehip tincture or add them to fire cider. I also make rosehip oil, which I use in homemade skincare recipes such as eye cream, lip balm, and rosehips soap.

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