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Rose Hip Recipes

Updated on March 9, 2017

Wild Food

From Spring to fall as we walk about the town we pass by and fail to recognize the foods that are all around us. Even foods that we do know such as apples, pears and raspberries go unpicked because they sit on property that is not ours. Maybe all we need to do is ask the property owner if we can pick the fruit sitting there waiting.

The property owner may prefer to have you take it rather than letting it fall to the ground and, in their opinion make a mess. So do not be timid, the worse that can happen is you will get a now, but hey at least you made the effort.

One of my favourite Fall wild foods is also one of my favourite summer time flowers. The rose brightens many walkways and fields but the rosehip goes ignored. Some may admire its beauty without realizing its value.

Rosa rugosa the wild rose is the rose of choice for tea and jam. The recipes below have been around for several centuries now, so gather ye rosebuds while you may and enjoy.

Rose Recipes

Rose Hip Jam

1 pound prepared rose hips (about 4 quarts)

1 cup of water


In a large pan, add the rose hips and water. Bring to a boil, then cover and simmer until very soft--about 20 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Add one pound of sugar (about 3 1/2 cups) to one pound of pulp and simmer. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal.

Rose Hip Puree

1 1/2 cup prepared rose hips

3/4 cup water

2 T sugar

1/2 t cinnamon

1/2 t ginger

1 T lemon juice

Simmer the prepared rose hips in water until soft -- about 10-15 minutes. Stir in sugar, spices and lemon juice and simmer for 5 minutes. Use puree for tarts, ice cream toppings or to eat as a sauce.

Rose Hip Tea

Prepare the rose hips as described above and place in a single layer on a drying screen. Allow to completely dry, then store in an air-tight jar in a cool, dark place. Hips may be used whole or slightly broken. Pour boiling water over the hips and allow to steep for 2 minutes. Strain.

Rosehips are a highly recognized source of vitamin C and they also contain vitamins E and K, and the B vitamins riboflavin and folate.


Submit a Comment

  • Kathryn Stratford profile image

    Kathryn 4 years ago from Manchester, Connecticut

    Thank you so much! I appreciate it.

  • Bob Ewing profile image

    Bob Ewing 4 years ago from New Brunswick

    You are welcome, I do not mind at all, thanks.

  • Kathryn Stratford profile image

    Kathryn 4 years ago from Manchester, Connecticut

    Hi, Bob Ewing. This is a wonderful article. I have never thought of using rose hips like this. I hope you don't mind that this article is linked to one of mine. If you mind, let me know and I'll take it off. It is a related subject, so I thought it was appropriate.

    Thankyou for sharing these recipes, and I hope to try them someday!

  • Bob Ewing profile image

    Bob Ewing 5 years ago from New Brunswick

    Thanks for the comment, a wine recipe woudl be appreciated. If you can post it here, please do.

  • profile image

    angela 5 years ago

    Hi bob its great to see someone eles raving about black rosehips my fella thought I was talking rubbish !

    They also make a fantastic deep red full bodied wine that packs a punch. Give me a shout if you would like the recipe.

  • Bob Ewing profile image

    Bob Ewing 6 years ago from New Brunswick

    Will do, thanks

  • profile image

    rosehip 6 years ago

    Hi bob great hub very informative thanks for the recipes nicely done keep it up

  • Bob Ewing profile image

    Bob Ewing 7 years ago from New Brunswick

    Thanks, there are recipes in the article, enjoy.

  • profile image

    Cathy 7 years ago

    Wow! I've seen them on my bushes, knew what they were but had doubt about my thinking. I'll harvest them this year. They are also good as an anti-inflammatory, for joint stiffness and pain, antioxidant flavonoids with anti-inflammatory properties, protect against cancer and cardiovascular disease, as a diuretic and laxative,for treatment of influenza-like infections, diarrhea, various urinary tract disorders! I'd like a few recipes for face creams using rose hips. Any ideas or recipes? Thank you so much for your useful information on this site!!

  • Bob Ewing profile image

    Bob Ewing 8 years ago from New Brunswick

    Happy harvesting, thanks for dropping by.

  • Judith Rizzo profile image

    Judith Rizzo 8 years ago from Phoenix ~ The Valley of the Sun

    Thanks for this great hub Bob! Just yesterday as I walked my pups in the neighborhood, I stopped at a vacant house where the roses have become thick with hips. I thought what a shame it was they were going to waste...but I do believe that tomorrow I am heading over there to harvest a basket of those!

    You have inspired me!


  • Bob Ewing profile image

    Bob Ewing 8 years ago from New Brunswick

    This site talks about te burnet rose which has a purple-black rosehip.

  • profile image

    Miss Susan Kettle 8 years ago

    Don't know what an URL is, but need to ask if one can make rose hip jam with BLACK rose hips, as found a huge bush of really black rose hips in my local park - I generally thought they were red. thanks for rose hip jam recipe and look fwd to reply of if I can use these. Yours S.M.Kettle

  • mistyhorizon2003 profile image

    Cindy Lawson 8 years ago from Guernsey (Channel Islands)

    Let me know how you get on Bob, as I have no access to Rosehips right now to try it myself :)

  • Bob Ewing profile image

    Bob Ewing 8 years ago from New Brunswick

    Thanks MH, I will have to try this.

  • mistyhorizon2003 profile image

    Cindy Lawson 8 years ago from Guernsey (Channel Islands)

    Try this Bob, I saw it on a UK TV programme called "River Cottage" last week and it looked delicious:

    Rosehip Vodka

    500g rosehips

    750ml boiling water

    50g sugar

    500ml vodka or white rum

    1. Crush the rosehips with a pestle and mortar or roughly chop them. Place them in a saucepan, add the boiling water, bring back to the boil and boil vigorously for 5 minutes. Remove from the heat and leave them to stand for half an hour.

    2. Crush the rosehips again in the pan using a potato masher, then strain all the pulp and liquid through a double layer of muslin. Suspend the muslin bag above a bowl and let it drip for an hour.

    3. Return the strained liquid to a clean saucepan, bring back to the boil and reduce the juice to one third of its original volume.

    4. Remove from the heat and stir in the sugar until dissolved. When the solution is cool, add it to half a litre of vodka or white rum and seal in a sterilised bottle


    They also have similar recipes for Fennel Vodka and Alexanders Vodka if you want to try them. The site is:

  • Bob Ewing profile image

    Bob Ewing 8 years ago from New Brunswick

    You are welcome.

  • profile image 8 years ago




  • Zsuzsy Bee profile image

    Zsuzsy Bee 9 years ago from Ontario/Canada

    Bob This is a great hub. My son has two rosehip bushes on his farm. I think I will try to make the rosehip jam this year.

    Great hub regards Zsuzsy

  • Bob Ewing profile image

    Bob Ewing 9 years ago from New Brunswick

  • RichterScale profile image

    RichterScale 9 years ago from Kansas

    Thank you for the lovely article on rose hips. Do you have a moment to explain in greater detail how to prepare rose hips to dry them for tea?

    your fan,