Last weekend I met a friend over at our property in eastern Washington to harvest blue elderberries and rose hips. More on the berries later.
Here’s the rose hip haul:
And hear they are all cleaned up. We got about 10 cups worth of hips. The jelly recipe called for 8 cups so I’m letting the rest of the hips dry for teas.
I made jelly using this recipe: Rose Hip Jelly
This was my first attempt at jelly making so it was a bit of an adventure. I skipped putting the butter in.
First you boil the hips
When they were softened, I took my stick blender to them (I don’t have a food processor). This might have been overkill.
Then I set the mashed hips to drain on cheesecloth.
Here’s where I think I took a slightly wrong turn. The hips weren’t draining, too thick, so I poured boiling water over them to get out all the juices. I squeezed the cheesecloth too. This worked, but I forgot to measure the liquid when I was done. Oops!
Boil the liquid and add sugar and pectin
Then skim off the foam
And into the jars it went.
Processed in a boiling water bath
And we have jelly… or not.
Pretty isn’t it?
Only… It didn’t look like the jelly had set up. I had jar after jar of rose hip syrup! Yummy, but not what I was going after. I knew that jelly could be re-processed, so I did a bit of googling… And found this recipe for fixing jams and jellys.
Ahhh… I think there’s part of the problem! There’s no lemon juice in the original recipe. No acid. So the jelly has now been reprocessed (except for 4 jars – those can just be syrup) and it looks thicker. Now it’s a waiting game. It can take weeks for jelly to fully set up. I’m so impatient!!