Rose Hip Recipes and More: Rose Hip Jam

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Serves 16 or more

Spread this sweet-tart jam on bread, meat or poultry. Use the larger amount of gelatin if you like a stiff jam.

• 1/2 cup cut-and-sifted rose hips, pits removed
• 11/2 cups boiling water
• 11/2 to 2 tablespoons unflavored gelatin powder
• 1/3 cup cold water
• 11/4 cups FruitSource powder, rice syrup powder, powdered honey, or fructose
• 1 tablespoon fresh lemon juice

1) Place the rose hips in a nonreactive bowl. Add the boiling water and steep, covered, for 2 hours or until tender. Meanwhile, boil two 8- to 12- ounce jars and their lids in water to cover for 10 minutes to sterilize.

2) Run the pulp and steeping liquid through a food mill. Add water to the strained rose hip juice if necessary to make 11/2 cups.

3) Sprinkle the gelatin onto the cold water. Set aside.

4) In a nonreactive saucepan, combine the rose hip juice with the powdered sweetener. Heat, stirring, until the sweetener is dissolved. Stir in the gelatin mixture and lemon juice until dissolved. Pour into the sterilized jars, cool, then cover with sterilized lids and refrigerate.

The jam will keep in the refrigerator for as long as 2 months.

Rachel Albert-Matesz of Toledo, Ohio, ­teaches whole-foods classes and writes about food and nutrition.

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