Turkish Rose Hip Jam

Name: Turkish Rose Hip Jam
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 1 kg fresh rose hips; 800 g granulated sugar; 500 ml water; 2 tbsp lemon juice; 1 tsp lemon zest

Kuşburnu Reçeli

This vibrant orange-red jam has a delicate floral sweetness with subtle tartness, reminiscent of wild berries with honey notes. The silky smooth texture glistens like liquid amber, studded with tiny seeds that add gentle crunch. It's a cherished winter preserve that transforms simple rose hips into liquid sunshine for your breakfast table.

Recipe Details

Prep 45 min

Cook 1h 30min

Servings 8

Difficulty Medium

Nutrition per Serving

285 Calories

1g Protein

0g Fat

71g Carbs

3g Fiber

Kuşburnu reçeli holds a special place in Turkish culinary tradition, particularly in regions where wild roses flourish in autumn. Rose hips, the fruit of the wild rose plant, have been gathered and preserved for centuries across Anatolia, providing essential vitamin C during harsh winter months. This exceptional jam captures the essence of Turkish countryside with its complex flavor profile that balances natural tartness with honeyed sweetness. The cooking process transforms tough, astringent rose hips into a luxurious preserve with remarkable depth. As it simmers, your kitchen fills with an intoxicating floral aroma that hints at both roses and apples, creating an almost perfume-like fragrance. The finished jam presents a gorgeous translucent orange-red color that catches light beautifully in the jar. Its texture is wonderfully smooth yet retains tiny edible seeds that provide pleasant textural contrast. Each spoonful delivers concentrated autumn flavors - sweet, floral, and slightly tangy - that pair magnificently with fresh bread, Turkish simit, or creamy yogurt. Traditionally served at Turkish breakfast tables, this jam represents the art of preserving nature's bounty. The long cooking process requires patience but rewards you with jars of liquid gold that taste like captured sunshine, making even the coldest winter mornings feel warm and abundant.

Ingredients

1 kg fresh rose hips
800 g granulated sugar
500 ml water
2 tbsp lemon juice
1 tsp lemon zest

Instructions

Clean rose hips

Wash rose hips thoroughly under cold running water and remove stems, leaves, and any blemished parts. Cut each rose hip in half lengthwise and scrape out all seeds and fuzzy interior using a small spoon. Rinse the cleaned rose hip shells again. Do not leave any fuzzy interior as it can irritate the throat.
Initial cooking

Place cleaned rose hips in a heavy-bottomed pot with 500ml water. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Simmer for 25-30 minutes until rose hips are very soft and easily mashed with a fork. Do not cook on high heat as it will cause the mixture to stick and burn.
Strain mixture

Pour the cooked rose hips through a fine mesh sieve, pressing the pulp with the back of a spoon to extract maximum liquid. Discard the remaining pulp and return the strained liquid to the pot - you should have about 400ml of rose hip liquid. Do not force too much pulp through as it will make the jam cloudy.
Add sugar

Add sugar to the rose hip liquid and stir well to dissolve. Bring to a gentle boil over medium heat for 3-4 minutes, stirring constantly until sugar completely dissolves and mixture begins to bubble steadily. Do not use high heat as the sugar will caramelize too quickly and create bitter flavors.
Cook jam

Reduce heat to medium-low and simmer for 35-45 minutes, stirring occasionally with a wooden spoon. The jam should gradually thicken and turn a deep orange-red color. Test doneness by dropping a small amount onto a cold plate - it should hold its shape slightly when cooled. Do not overcook or the jam will become too thick and lose its glossy appearance.
Final seasoning

Stir in lemon juice and lemon zest during the last 5 minutes of cooking over low heat. Mix gently to distribute evenly. Remove from heat when the jam coats the back of your spoon and has a glossy, amber-like consistency. Do not add lemon earlier as the acid can prevent proper thickening.
Jar and seal

Pour hot jam immediately into sterilized glass jars, leaving 1cm headspace at the top. Wipe jar rims clean and seal with sterilized lids. Process in a boiling water bath for 10 minutes to ensure proper preservation. Do not move or tilt jars until completely cooled as this can prevent proper sealing.

Tips

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Cooking Tips

Save some of the cleaned rose hip seeds and tie them in cheesecloth during cooking - they release natural pectin that helps the jam set perfectly without added commercial pectin.

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Alternatives

If fresh rose hips aren't available, you can use dried rose hips (use 300g dried to 1kg fresh) but soak them overnight first - the jam will have a more concentrated flavor but slightly different texture.

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Serving & Storage

Serve with Turkish bread, simit, or dolloped on yogurt for breakfast. Properly sealed jars keep for up to 2 years in a cool, dark place, and opened jars last 3 months refrigerated.