Recipes for Rose Hips

One way to prolong summer after your roses die, is to find ways to eat roses! Rose Hip Jelly, for instance, is fairly easy to make. For Rose Hip Jelly, you will need the following:

Rose hips
water
apple juice
pectin
sugar
paraffin (for sealing canning jars)

Remove the stems and wash the rose hips; then for every cup of rose hips, add two cups of water in a large pan, and bring to a boil. Boil for 15 minutes. Using a potato masher, carefully mash the rose hips in the water, and simmer for 10 minutes more. Carefully pour the mixture in a glass or stainless steel container and set aside for 24 hours. Strain the juice through a cheesecloth bag or a fine strainer. Don't push the mixture too firmly or the jelly will be cloudy. Put the juice in a pan and for 2 cups rose hip juice, add 1 cup apple juice and 1 box pectin. Bring this mixture to a good, rolling boil. Stir in 4 1/2 cups granulated sugar. Boil for 6 or 7 minutes, stirring occasionally, until jelly is thicker. Remove from heat and skim off the top with a slotted spoon. Pour in to sterilized canning jars. Cover with melted paraffin (follow the directions on the box). After the paraffin sets, put the lid on, label or decorate the jar and store in a cool place.

Or perhaps you would prefer Rose-Hip Soup. Directions for making the soup are fairly simple.

3 cups rose hips
Extra water if needed
3/4 cups sugar
dash salt
Thickening agent, such as potato flour, cornstarch or tapioca, mixed with water to make a paste
1/4 cup chopped almonds
whipped cream

You will need to place 3 cups fresh, well-washed rose hips in 3 pints boiling water. Cover and cook until tender, straining by forcing the softened hips through a sieve. Take 4 1/2 cups liquid from this process, adding cold water to finish out the amount if necessary, and return to pan. Add 3/4 cups sugar and a dash of salt. Mix 1 1/2 Tablespoons potato flour with a little water to form a smooth paste, and stir it in to the mix to thicken the soup. Or, if you prefer you can make a paste with cornstarch or tapioca. Either will work as a thickener. Bring to a boil, stirring constantly. Remove from heat and pour into a soup tureen. Sprinkle 1/4 cup chopped almonds on top. Chill soup. Top with whipped cream and serve.

Whether you prefer stopping to see and smell the roses, wearing the lingering fragrance on your skin, or allowing the essence to fill your mouth, roses can continue to delight the senses all the year round.

UPDATE: Ok, I should clarify some things. A post by the lovely and fascinating Protege about the rose hips that grew in her part of the world reminded me that I had some old recipes of Swedish origin that used rose hips. I haven't actually made these with my own rose hips. For one thing, any roses using pesticides probably shouldn't be eaten, and also, if you prune the roses for more blooms, they don't have a chance to form the hips. If you go here and here, you can find out more information, recipes and warnings.