Easy Rose Hip Spread

Personally, I’ve never gotten into canning foods, even though I know it’s a vital skill to have.

One day, I’ll do it. But for now, I’ve got a fun workaround.

When I was studying herbalism at Arbor Vitae School of Traditional Herbalism, Claudia Keel (teacher/herbalist/CEO), showed us how to prepare Rose Hip jam without having to cook and can the end product.

It was the simplest recipe.

She put seeded dried rose hips into a mason jar and covered it with apple juice. That was it!

No added ingredients, no cooking, and no sealing the jar in a hot water bath.

The rose hips soaked up the juice, and since they are rich in pectin, it naturally thickened the spread without any added pectin.

Since this spread is not cooked and sealed, like a traditional jam, it has a shorter expiration date. Use it within two weeks.

It’s no muss, no fuss, very easy, and totally delicious!

Be sure to purchase the smaller, finer rosehips from Flower Power NYC or Mountain Rose Herbs, otherwise they will stay crunchy and hard. And, you’ll be angry instead of joyfully enjoying some rose hip spread on your favorite piece of sourdough toast.


Easy Rose Hip Spread
Prep time
Cook time
Total time
Recipe type: Herbal Recipes
Cuisine: Food is Medicine
Serves: 24 servings
  • ¼ cup dried organic rosehips
  • ½ - ¾ cup organic apple juice (or grape juice)
  • 1 tsp. lemon juice
  • ½ tsp. powdered ginger
  • ¼ tsp. cinnamon
  • Raw local honey to taste (optional)
  1. Combine rosehips, apple juice, lemon juice, spices and honey in an 8 oz mason jar.
  2. Sit on the counter for a couple of hours and then refrigerate overnight (or until all of the liquid is absorbed by the hips).
  3. Keep refrigerated and enjoy within 2 weeks.