Rosehip Rhubarb Jam Recipe

This Rosehip and Rhubarb Jam is closer to a jelly than a jam. It’s advised to not eat the seeds from rosehips not only because they are not easily digested, but because they tend not to break down during cooking. No matter how long you cook them, the seeds will remain hard and unappetising. Because of this, we strain out the seeds and pulp to create a wonderfully smooth and delicious jam.

What the heck even are Rosehips?

Rosehips are the fruit of a certain kind of species of rose, the dog rose (Rosa canina); a scrambling, prickly climber with delicate, whitish-pink flowers. They typically start to bloom around late spring and begin to ripen around early August. The best time to harvest your rose hips is after the first light frost has nipped the leaves, but before you experience a hard frost that freezes the hips. Light frost helps sweeten the flavor. The hips should still be firm and have good colour. (TheSpruce.com) The inside of a rosehip contains seeds and hairs. These hairs are used to make an itching powder which makes them unpleasant to eat if you don’t take care to remove them.

Fun fact: When I was a child we somehow knew that the hairs inside the rosehip were itchy. We called these rosehips “itchy bombs” and used to rip them open and throw down the back of someones t shirt for a laugh.

“Rose hips are used in bread and pies, jam, jelly, marmalade, syrup, soup, tea, wine, and other beverages. Rose hips are commonly used in herbal tea, often blended with hibiscus. An oil is also extracted from the seeds. Rose hip soup, known as nyponsoppa in Swedish, is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips. Rose hips can be used to make pálinka, the traditional Hungarian fruit brandy popular in Hungary, Romania, and other countries sharing Austro-Hungarian history. Rose hips are also the central ingredient of cockta, the fruity-tasting national soft drink of Slovenia.” (Wikipedia)

What are the health benefits of rosehips?

“Rose hips suggested uses include as a rich source of Vitamin C, remedy for rheumatoid arthritis; reduces symptoms of knee and hip osteoarthritis; helps the immune system to fight off foreign invaders and out of control cells; facilitates fat metabolism; protects tissues from free radical damage; assists the nervous system by converting certain amino acids into neurotransmitters; prevents scurvy; protects joints and connective tissues; protects adrenal function; ability to prevent urinary bladder infections, and assist in treating dizziness and headaches; used externally in oil form to restore firmness to skin by nourishing and astringing tissue; brewed into a decoction, can also be used to treat constipation; and rose hips contain lots of iron, rose hip tea is used during menstruation to make up for iron loss.” (RXList.com)

“Rosehips are often considered a superior female tonic and have a traditional use in remedying menstrual complications and in easing menopausal symptoms. They have a particular reputation for cooling menopausal hot flushes and reducing profuse night sweats. It is said they do this by allowing a good portion of isoflavone phytoestrogens into the system to act as a mild HRT.” (Irish Examiner)

Great! So how do I make this Rosehip Rhubarb Jam from scratch?

Begin by washing the rosehips and rhubarb well. Remove the stems from each rosehip bud by using a pair of strong kitchen scissors. Cut the rhubarb into chunks and place into a saucepan along with the prepared rosehips. Cover the fruit with water and cook on low/medium for 15-20 minutes stirring often until the fruit has turned mushy. Take off the heat and blend well or use the potato masher to turn the fruit into a pulp. If you use the masher it will come out clearer. Pour through a sieve to remove any pieces of unblended fruit. Place the liquid into a clean medium saucepan and add the sugar and whisk together. Cook for a further 10-15 minutes on low/medium heat, stirring often until it has thickened.

Sterilise the jars by filling up the sink with boiling water and submerging the jars for 2-3 minutes or place them in an oven set at 100°c for 2-3 minutes. Pour the hot jam straight into the hot jars, screw the lid on tightly and turn upside down to cool to create the seal. Allow to cool fully before using.

The sealed jars will keep for up to 3 months at room temperature in a dark place. Once opened, store in a fridge and use within 7 days.

Recommended Equipment

Kitchen Scissors- Click Here

Saucepans – Click Here

Potato Masher – Click Here

Hand Blender – Click Here

Whisks – Click Here

Small Sieves – Click Here

Jam Jars- Click Here

For more No Bake Recipes, check out my No Bake Category, here.

If you’re interested in Breakfast Recipes, maybe take a peek at my Breakfast Category, here.