Rose Hip Recipes

Rose hips have a tangy yet sweet flavor and can be used fresh, dried, or preserved. The simplest use is to steep them for tea. Rose hip syrup, puree, jam, jelly, and sauce can be used as is or as flavoring in other recipes. The hips are usually left on the bush until after the first frost when they are bright red and slightly soft.

To prepare, trim off the blossom and stem ends with scissors, cut in half lengthwise, remove the tiny hairs and seeds in the center, and rinse. Never use aluminum utensils or pans as they tend to destroy the vitamin C. To dry the hips, simply spread the prepared halves in a single layer on screens or trays and place in a dehydrator, an oven on the lowest setting, or in a dark, dry, well-ventilated place. Store in a glass jar in a dark, cool place.

Rose hip puree is often added by the spoonfull to soups, cereals, juices, fruit salads, and sauces or spread on bread to provide extra vitamin C. To make, simmer 2 pounds prepared fresh hips in 1 quart water until tender, or about 20 or 30 minutes. Puree in a food mill or processor and store in a covered container in the refrigerator.

A traditional recipe of rose hips, dating back at least to 1671, is rose hip tart. Combine 1 1/2 cups prepared fresh hips with 3/4 cup water in a saucepan. Bring to a boil, lower heat, and simmer for 15 minutes. Stir in 2 tablespoons sugar, 1/2 teaspoon each ground cinnamon and ginger, and a squeeze of lemon juice. Stirring, simmer for another 5 minutes; set aside. Prepare pie crust, add the rose hip filling, then cover with remaining pastry. Seal the edges and pierce the top. Bake in a 375 degree oven for 25 minutes, or until golden. Remove from the oven, sprinkle the top with sugar, and return to the oven for another 5 minutes. Eat hot or cold with ice cream or whipped cream.

from an AARS news release

The following recipes were donated by Debbie Jelen:

Rosewater Toner for dry skin

Blend in a bottle. Shake before use.

Rose Omelet

Blend ingredients at medium speed until the eggs are fluffy and the petals practically liquified. Cook slowly like you would any omelet. Decorate with Paprika and garnish with rose petals.

Rose Beads

Pick a shopping bag full of fresh petals (old wild roses are best). Process in food grinder until resembles clay. Place ground petals in a cast-iron skillet or pot and regrind daily for 2 weeks (no kidding). The paste will become thicker every day until it can be rolled into smooth, hard beads. Roll beads until they are smooth and rounded. Place a hole through the bead with a pin and pin to a corkboard. (Finished beads will be around 1/2 the size of the fresh ones.) Let the beads dry for 2 weeks on the board. Remove the pins and polish each bead with flannel or a soft cloth. String beads into a necklace. As you wear the necklace, the beads will darken and polish and release their rosy fragrance. These beads are suppose to last for generations!

The following recipe was donated by Gretchen Arrant:

Rose Petal Jam

Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute.

Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!!

Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well.

This next recipe was donated by Gina:

Rose Hip Jelly

Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Buing to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey.

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Copyright (C) C Netter 1995