My mother made rosehip jelly once, beneath the dim lighting of her college dorm hall at Smith. It was the 70s, and the rooms had no kitchens. So she boiled the fruit she'd collected from the campus gardens over a one-burner electric element, tucked away in the phone booth shared by all the girls on the hall.
The jam was terrible, she says, with the consistency of glue paste and a flavor not much better. Still, every time I see the rose plants fruiting, I wonder if perhaps I shouldn't give it a try. When I visited Nantucket last week, I saw jar upon jar of it for sale at local shops. It was an island specialty they told me, as revered as the Cape Cod beach plum is here.
There are plenty of recipes online. But as this seems to be a rather finicky preserve, I thought I'd put a call out to readers. Does anyone have an old rosehip jelly recipe, tried and approved? Can't wait to see what the comment box brings.