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Creating a Rosehip Jam

Keeping to the theme of foraging this week, have a try of Kevin's rosehip jam recipe. Rosehip is commonly found in the hedgerows and forests of Ireland, typically gathered up around the end of September right the way through to October and traditionally they were steeped in boiling water to make tea or in soups and syrups to fight off the winter ailments. They've also been used for making wine, jams and jellies. Feel free to make this jam recipe your own seeing what's in your back garden or in any nearby woodlands throughout the seasons - blackberries, elderberries, raspberries, damsons, plums, rose petals...they all work well in a sticky jam!

Time: 5 mins (prep), 1 hr 20 mins (cook)

Equipment: 1x saucepan, 1x jar, 1x jug, 2x mixing bowls, 1x tablespoon, 1x fine sieve, 1x wooden spoon


  • 500g rosehips
  • 400ml water
  • 200g caster sugar


Step 1

To a high-sided pan, add the rosehips, water and sugar. Stir well and bring to the boil until they are fully cooked and ready to mash up.

Step 2

Once the rosehips are soft and can be mashed with a fork. Place into a fine sieve and press the berries and all their juice through into a clean bowl below.

Step 3

Serve and Enjoy!

Kevin's Notes

Step 1

Rosehip is a relative of the rose plant and can vary in colour depending on the variety. From an orange to a deep purple. They ripen in later summer and through autumn they are packed full of vitamin C.

Step 2

This jam is incredible with bread. Use it to flavour the dough or smeared on top.

It also goes great with the batch bread Kerry will be making next week.

Be carful of the seeds as they can cause your skin to itch - fun fact: you’ll often find them being used in the joke shop itching powders.

Wear some gloves when passing through a sieve.

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Kevin Dundon
I'm the chef and owner of Dunbrody Country House located in Ireland's sunny South East and love using the produce from my own garden.