VIVE Cooking School

Rosehip Jam by Sam Gatsby



45 min


5 min


– jars

This incredibly sweet and healthy jam is beautiful as a sweet drizzling on toast, bread, cake, scones, desserts, anything really! Enjoy right away or keep in jars at room temp for up to two years.




  • 1kg rosehip, cleaned
  • 3 cups water
  • ½ lemon
  • 750g sugar


Step 1

In a large pot, add the rosehip buds and the water and bring to the boil.

Step 2

Cover and simmer for 45 minutes or until the buds are broken down and the consistency is that of a soft puree.

Step 3

Using a strainer or vegetable mill, strain the mixture to separate the pulp and the seeds. Discard the seeds. Weigh the pulp and add to a pot with sugar of the same weight. Add lemon juice and bring to the boil.

Step 4

The consistency of the jam will be determined by the boiling time – the longer it boils, the thicker the jam. Once sticky and thick, pour the jam into sterilised jars and seal.


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