Easy Rose Hip Jam – No Need To Remove The Seeds!

Easy Rose Hip Jam

This delicious rose hip jam is so easy to make! And what’s best: You don’t have to remove the seeds and hairs!

Rose hip jam recipes usually say to cut each rose hip in half and scrape out the seeds and tiny, itchy hairs. This sounded tedious; so I’ve never made rose hip jam! 😉 But this rose hip jam is easy to make: After blending, the rose hips are just strained through a fine mesh sieve to remove the seeds and hairs! 😀

Rose Hip Jam Recipe

Rose hips have many health benefits: They reduce inflammation, detoxify the body, reduce chronic pain, such as arthritis pain, lower the blood sugar level, prevent cardiovascular diseases and help to fight cancer (source 1, source 2). Rose hips contain more Vitamin C than lemons and oranges. And the vitamin C isn’t lost in the cooking process, according to this source. The seeds are also good for you: They are rich in silicon and vanillin. Rosehip seeds cleanse the blood, ease rheumatism pain and are a natural diuretic (source).

You can gather rose hips in autumn and winter. The first rose hips in autumn are hard but they begin to soften after the first frost. For rose hip jam you can use both, hard as well as soft rose hips as long as they don’t have brown or black spots.


  • 2 part rose hip puree (see recipe below)
  • 1 part jam sugar (or 2 parts granulated sugar)

Homemade Rose Hip Jam

Rose hip puree: Wash the rose hips. Put the rose hips into a pot and cover with water. Bring to a boil and cook for 30 minutes.

Easy Rose Hip Jam

Blend with a stick blender until smooth. Add more water if neccessary till the rose hip puree has the consistency of tomato sauce.

Rose Hip Jam - Remove Hairs And Seeds

Now strain the rose hip puree through a fine mesh sieve to remove the hairs and seeds. Put the pomace (seeds, hair and some leftover rose hip pieces) back into the pot, cover with water and cook for another 10 minutes (or longer). Strain through a fine mesh sieve again.

Combine both rose hip purees and jam sugar in a pot. If you use granulated sugar instead of jam sugar, the consistency of the rose hip jam is thinner, more like honey.

Homemade Rose Hip Jam

Cook the jam for about 10 minutes. Then test the consistency: put a drop of the rose hip jam onto a cold saucer. When the jam has cooled, trail a spoon through it. When the jam has the right consistency, pour the jam into jars and seal them tightly.

Don’t throw away the pomace: Use it to make tea. Cover it with more water and cook the tea for 30 minutes. Then strain the tea through a paper filter to remove the seeds and hairs. It’s such a delicious, refreshing drink!

Rose hips can also be used to make rose hip catsup! Let me know in the comment if you’ve made rose hip catsup. I’m curious how it tastes! 😀

53 thoughts on “Easy Rose Hip Jam – No Need To Remove The Seeds!

  1. Roses Hips are so good for you! They were a staple in the UK during WW2 (or so I am told, I was not alive then!). Also, rose is such a lovely flavour. Your rose hip jam looks so pretty, Lina, and sounds delicious too. I like that it is an easier version to make. What a great holiday gift! Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. I hope your week is going well.

    1. Thanks Amber! My grandma told me that they ate rosehips straight from the bush – there’s a way to avoid the seeds and hairs. 😉 But rosehips don’t taste like roses smell; they taste sour and fruity.

  2. This fascinates me, I love to make things out of nature and have always looked at rose hips and thought ‘what a waste’ I love the fact I can make a jam from them. Will definitely be doing this. #CookBlogShare

  3. I don’t think I’v ever tried rose hip jam, but I do know I love making tea from them. I can’t wait to try your recipe Lina and best of all I’ll still be able to have some tea too.

  4. Your recipe for Rose Hip Jam looks delicious and brings back memories of my precious Grandmother who made this every year. Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

  5. Great recipe. I have never made it before, but have wanted to. I have never been able to collect enough rosehips, but am pinning your recipe in case I get lucky.

    1. I found a similar recipe that you can mix different hedgerow berries (sloes, blackberries, hawthorn. rowan etc) and cooking apples which adds pectin for setting. love the idea of then using the leftover bit for tea.
      Thanks for the recipe I will pin it with the other one.

  6. That looks great! I have a ton of those things each year off of my roses. I should give this a try! Thanks for sharing at Home Sweet Home! Merry Christmas!

  7. I haven’t tried making my own jam. I recently shared a syrup recipe and I think they are close when it comes to procedures. So I might start making jam very soon and I could use this recipe of yours when I find rose hip. Thanks for sharing at this week’s amazing Fiesta Friday #250.

  8. At one time I wanted to try making my own rose hip jam – you do need a lot of roses! It was the same when I made violet jam – you need a good supply in your yard. Love the color and I’m sure the taste matched. Happy Fiesta Friday!

  9. Is there a particular variety of rose that you use? The hips on my roses are big and round. But that jam looks great and I love rose hips! Thanks for sharing at the What’s for Dinner party. I hope your Thanksgiving is full of blessings.

  10. Hi, finally I found a recipe of Rose Hip Jam that does not require huge amounts of work but how do you know for sure that your jam does not have hairs? Because I have now pureed the hips so the hair will be all smashed finely? I am so afraid of those hairs…

    1. Thank you! The hairs are not dangerous: After straining the jam, you can simply taste a drop of it and if it doesn’t scratch or itch in your throat, you can safely eat the jam. (If it scratches, drink a large cup of cold water or eat some honey.) And finely smashed hairs are usually no problem. Hope this helps! 🙂

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