Rose hips are one of the highest sources of vitamin C available, making them an excellent immune booster.
They’re also known for their abundant amounts of: Vitamin A, Calcium, Potassium + Phosphorus.
After the first frost, rose hips can be gathered. They will be sweet and should still be quite firm on the branches.
- 2 quarts rose hips
- 1.5 quarts water
- 1/3 cup unpasteurized honey
- 1/3 cup virgin coconut oil
- 3 Tbsp fresh lemon juice
- Rinse rose hips thoroughly. Cut off the scraggly ends and discard.
- Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mash-able.
- Use a potato masher to mash up the rose hips into a rough purée. Set up a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot. Transfer the rose hip mixture into the strainer/cheesecloth. Let strain into the bowl for at least an hour. *If using, squeeze the cheesecloth to get more remaining juice out.
- Pour mixture back into cooking pot and bring to a low boil, reduce heat to simmer, and add coconut oil, honey & lemon juice. Stir well then cover for 15 minutes.
Once cool, pour into glass jars and store in refrigerator, give as gifts, or freeze for later use.