Traditional Turkish Rose Hip Jam

Name: Traditional Turkish Rose Hip Jam
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 kg fresh rose hips; 800 g granulated sugar; 500 ml water; 3 tbsp lemon juice; 1 tsp lemon zest

Kuşburnu Reçeli

This vibrant crimson jam delivers a perfect balance of tart and sweet flavors with subtle floral notes. The thick, glossy preserve has a beautiful deep red color that brightens any breakfast table. Rose hips are packed with vitamin C, making this a nutritious and delicious way to enjoy nature's bounty.

Recipe Details

Prep 45 min

Cook 1h

Servings 4

Difficulty Medium

Nutrition per Serving

485 Calories

1g Protein

0g Fat

125g Carbs

6g Fiber

Rose hip jam, or kuşburnu reçeli, has been a treasured preserve in Turkish households for generations, especially in regions where wild rose bushes flourish in autumn. This traditional jam captures the essence of late fall when rose hips reach their peak ripeness. The jam offers a unique taste experience with its tart, slightly astringent flavor that mellows into a pleasant sweetness. The texture is thick and spreadable, with small pieces of rose hip flesh that add delightful bursts of concentrated flavor. When properly prepared, the jam develops a stunning deep red color that's almost jewel-like in appearance. The aroma is subtly floral with hints of apple and cranberry, creating an inviting fragrance that fills the kitchen during cooking. This jam is perfect for breakfast spreads on fresh bread, stirred into yogurt, or served alongside Turkish tea as an afternoon treat. The high pectin content in rose hips naturally thickens the jam, creating a perfect consistency that holds its shape beautifully.

Ingredients

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

Instructions

Clean rose hips

Remove stems and blossom ends from rose hips, then rinse thoroughly under cold water for 2-3 minutes. Cut each rose hip in half and carefully scrape out all seeds and white pith with a small spoon. The cleaned rose hips should be bright orange-red in color. Do not leave any seeds as they are bitter and have tiny hairs that can irritate.
Initial cooking

Place cleaned rose hips and water in a large heavy-bottomed pot. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Simmer for 15-20 minutes until rose hips are tender and easily mashed with a fork. Do not cook on high heat as this will cause the mixture to stick and burn.
Blend mixture

Remove pot from heat and let cool for 5 minutes. Using an immersion blender, blend the mixture on medium speed for 1-2 minutes until it reaches your desired consistency - smooth or slightly chunky. The mixture should have a thick, pulpy texture. Do not over-blend as this can make the jam too smooth and lose its character.
Add sugar

Return pot to medium heat and add sugar gradually while stirring constantly for 2-3 minutes. The mixture will bubble vigorously as the sugar dissolves. Cook for 8-10 minutes, stirring frequently, until the sugar is completely dissolved and mixture thickens. Do not add all sugar at once as this can cause crystallization.
Add citrus

Stir in lemon juice and lemon zest, mixing well for 1 minute. Continue cooking on medium heat for 10-15 minutes, stirring every 2-3 minutes, until the jam coats the back of a wooden spoon and holds its shape when dropped. The color should be deep ruby red. Do not overcook or the jam will become too thick and lose its glossy finish.
Test and jar

Test jam consistency by dropping a small amount on a cold plate - it should hold its shape and not run. Remove from heat and immediately ladle into sterilized glass jars, leaving 1cm headspace. Seal tightly and let cool completely at room temperature for 2-3 hours. Do not move jars while cooling as this can prevent proper sealing.

Tips

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Cooking Tips

Wear gloves when cleaning rose hips to protect your hands from thorns and irritating seed hairs. A grapefruit spoon works perfectly for scraping out seeds efficiently.

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Alternatives

If fresh rose hips aren't available, you can use dried rose hips by soaking 400g in water overnight, then following the same process but reducing initial cooking time to 10 minutes.

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Serving & Storage

Serve on crusty bread with butter or swirl into plain yogurt for breakfast. Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 months.