Rosehip Butter

In the Pacific Northwest, wild Nootka roses (and several other wild roses) produce prolific amounts of rose hips. Pick the hips in late fall, once the evenings become cool. A touch of frost is even good for developing the best flavor of the butter

 

6 cups (1.5 L) water

12 cups (3 L) rosehips, washed and trimmed

4 cups (1 L) granulated sugar juice of

1 lemon

2 pouches (170 mL) liquid pectin (such as Bernardin)

 

Makes about 6 cups (1.5 L). Heat a heavy-bottomed saucepan over medium-high. Add the water and rosehips and bring to a simmer. Cook for about 10 minutes to soften the rosehips. Purée with an immersion blender or process in batches in a blender. Using a fine strainer, strain the juice from the purée into a bowl. Press the purée with the back of a ladle or spoon to extract all the juice from the rosehips. Measure the juice; you should have about 4 cups (1 L). Add juice to a clean heavy-bottomed saucepan and add an equal amount of sugar. Bring to a boil and add the lemon juice and pectin. Return to a boil, then remove from the heat, and skim off any foam. Ladle the hot liquid into a hot jar to within ¼ inch (0.6 cm) of top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim, removing any residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Return the filled jar to the rack in the canner. Repeat for remaining rosehip mixture. When all the liquid is used up and the jars are in the canner, make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a full, rolling boil, processing for a full 10 minutes. Turn the stove off, remove the canner lid, wait 5 minutes, then remove the jars without tilting, and place them upright on a cooling rack. Cool upright, undisturbed for at least a day. Check each jar for a good seal. Sealed discs curve downward and do not move when pressed. Remove the screw bands; wipe and dry the bands and jars. Store the screw bands separately or replace loosely on the jars, as desired. Label and store the jars in a cool, dark place. For best quality, use the rosehip butter within 1 year. Any jars that have not sealed properly should be stored in the refrigerator.