Rosehip Jelly
Rosehips are cooling to the body and can be eaten as a nutrient dense food. They are rich in heart protective polyphenols like quercetin and other antioxidant compounds like vitamin C. If inflammation is fire in the body, rosehips act like water to support the system back into balance. This winter, instead of popping vitamin c capsules to support your immune system, make some rosehip jelly to create resiliency.
I learned this recipe from well known herbal educator Paul Bergner who I believe learned it from his student, now owner of Acorn Herb School, Heather Luna.
Rosehip Jelly Recipe:
Fill an 8 oz mason jar 2/3 - 3/4 full with dried, deseeded and sliced rosehips.
Pour 100% organic apple, tart cherry or pomegranate juice like Knudson brand or Lakewood Organics over the rosehips to cover them completely.
Stir well and cover with a lid on. Place in the refrigerator to sit for at least 12 hours.
The dried rosehips will soak up the juice and release pectin which helps create a thicker consistency.
Enjoy a few spoonfuls or more as dessert after dinner each evening — finishing the jar in around 7-10 days.
Where to find dried Rosehips:
Rebecca’s Herbs in Boulder and Natural Grocers bulk section are local sources.
Online:
Enjoy!
Dr. Jane Litsey