Ingredients
- 1 kg ripe rosehips, trimmed
- 1.25 litres water
- 400 ml Québec maple syrup
- 90 ml bottled lemon juice
- 1 packet liquid pectin
Method
- Simmer rosehips with water for 45 minutes, crushing them thoroughly.
- Strain the pulp through a jelly bag overnight without pressing.
- Measure 750 ml juice and boil it with maple syrup and lemon juice for 2 minutes.
- Add liquid pectin, boil 1 minute, pour into hot jars, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 750 g granulated sugar
Conversion used: Replace 750 g sugar with 400 ml maple syrup and reduce the classic water by about 250 ml during extraction. Liquid pectin compensates for the reduced sugar; no oven step, so −15 °C does not apply.
Why Quebec maple syrup: Rosehip's tart, floral character benefits from maple's mellow caramel aroma. This preserves a traditional wild-fruit jelly while emphasizing a local Québec sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →