Rosehip Jelly

Made using our Stainless Steel Maslin Pan however view our full jam pan range here


  • 900g rosehips, stalks removed
  • 1.8kg sweet eating apples, skin on, washed, roughly chopped
  • Zest of half a lemon
  • Granulated sugar (454g for every 600ml of strained juice)
  • Juice of half a lemon, strained


  1. Place rosehips in a large pan add water until just covered. Bring to the boil then simmer gently, stirring occasionally until soft. This could take between 30-60 minutes, depending how ripe they are. Pass through a jelly strainer, set the juice aside for now.
  2. Place the apple in large pan add water until just covered then add the lemon zest. Slowly bring to the boil and simmer gently until the fruit is very soft. Pass through a jelly strainer to collect the juice.
  3. Combine rosehip and apple juice and measure. Pour into a large, heavy-bottomed saucepan add 454g of sugar for every 600ml of juice. Add the lemon juice.
  4. Heat gently until the sugar has dissolved then slowly boil to 220°C/425°F. After 10 minutes, test for a set. Test every few minutes until setting point is reached. Pour into warm, sterilised jars and seal immediately.