Rose Hip Syrup

Another simple additive to pancakes or winter teas, to be used as a cold or flu preventative. While canning isn’t the #1 way to preserve the good in rose hips (see Rose Hip Vinegar) it is a viable option and better than nothing. I think this liquid holds indescribable flavor. Somehow herbal-yet-fruitlike. At first, I wasn’t sure I liked it. Now that I have the knowledge of how to harvest for fullest flavor, I love it! Absolutely a necessary winter staple, along with my dandelion root syrup!

Wild rose hips make a delicious canned winter syrup
First of late summer’s jewels

Rose Hip Syrup

  • 6 C ripe rose hips
  • water to cover by 2 inches
  • 3/4 C honey (or sweeten to taste)
  • (optional) 1 cinnamon stick and/or 4-5 cloves

Directions:

  1. harvest when hips have just begun softening. It varies from region to region. Where I live, we’re talking Sept.
  2. Rinse clean and place in pot (with or without removing blossom ends and stems).
  3. Cover by 2 inch of water and place pot’s lid in place.
  4. Add spices if using.
  5. Bring to a boil and then reduce to a simmer.
  6. Set timer for 45 min-1 hr. Leave pot covered until timer goes
  7. Strain liquid through a cloth and hang to drip for 8+ hours
  8. Reheat liquid until hot and boiling. Add honey, stirring in.
  9. Ladle into hot pint or half-pint jars.
  10. Water-bath can for 15 minutes (2000 ft altitude)
  11. Use in winter months, adding to juice, teas, pancakes or fruit syrups; can be drunk as a source of vit C.

 

Water bath can rose hip syrup for winter vitamin C

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