The Cottage Smallholder

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Katey’s Rosehip Syrup recipe

rose hips in our garden in august

August rose hips in our garden

All my life I’ve loved wading through fallen leaves. At their best they have settled in frothy, tempting drifts on dull pavements. Crisp, dry, and waiting to be ruffled by any passer by. Just remembering the swish and crunch gives me goose bumps. To get the best effect, keep your feet close to the ground and use a skiing motion. This has to be a solitary activity, unless you are under six.

As a child this delight and a daily spoonful of rosehip syrup heralded the start of winter. At home we queued up, in order of age, as my mother doled out the syrup from a small bottle. She called it medicine. I’m sure that this is why it took me ages, as an adult, to consider trying rosehip syrup again. I discovered that homemade rosehip syrup is delicious and worth making. It is a good natural source of vitamin C. It also contains vitamins A, D and E, and antioxidants.

We have two large rose bushes growing on the east wall at the back of the cottage, that produce hundreds of hips each year. We use these to make apple and rosehip jelly in October. When the hips are softened by November frosts, we make syrup. Lots of it. We give a few bottles away to friends who are laid up with bad colds but most of our giant batch is guzzled by us throughout the winter. It tastes too good to be earmarked solely for the sick bed. Danny loves it stirred into creamy yoghurt or swirled over some home made vanilla ice cream. Somewhere in the barn, a demijohn of rosehip wine is still fermenting from last autumn.

If you don’t have roses in your garden there are lots of briar roses in the hedgerows. They are difficult to spot from a car so if you are somewhere rural and have half an hour to spare, it’s well worth walking or cycling along a footpath or a quiet country lane to see what you can find. Try and avoid busy roads as the fruit will have been exposed to exhaust fumes and nasties. Keep a couple of carrier bags in your coat pocket, just in case.

This recipe was given to me by my friend Katey. It is similar to the recipe given out by The Ministry of Food during WW2, although their’s has more sugar. She remembers being frogmarched to pick hips for rosehip syrup as a child. This didn’t put her off, she still makes it today.

Katey’s Rosehip Syrup recipe


  • 4.5 pts of water
  • 2 lbs of rosehips
  • 1lb of white granulated sugar


  1. There is no need to top and tail the rosehips if the liquid is going to be strained through a muslin bag. If you are using a steam juicer, pass the liquid through muslin – it will only take a few minutes.
  2. Bring 3 pts of water to the boil.
  3. Mince the rosehips through a course profile mincer (or food processor).
  4. Transfer the fruit into fast boiling water and bring to the boil again. Remove from heat and leave for 15 minutes.
  5. Pour through a sterilised jelly bag/or muslin square (how do I sterilise a jelly bag or muslin square? See Tips and tricks below) and allow the majority of the liquid to drip through.
  6. Return the pulp to the pan and add 1.5 pts of fresh boiling water and bring to the boil. Remove from heat and leave for 15 minutes.
  7. Strain through the jelly bag again.
  8. Pour extracted liquid into a clean saucepan and boil to reduce the liquid to 1.5 pts.
  9. Add the sugar and boil rapidly fro another 5 minutes. Pour into hot sterile bottles and seal immediately. (How do I sterilise bottles? See Tips and tricks below).

Tips and tricks:

  • Use small bottles (we use recycled vinegar bottles) as it only keeps for a week or so once opened. If you don’t want to use bottles the syrup can be frozen in cubes.
  • How do I sterilise a jelly bag or muslin square?

Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.

  • How do I sterilise bottles?

The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160? (140? fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. sterilise the lids by boiling these for a few minutes in water.

  Leave a reply


  1. Hi there,

    When you say “seal”, do you mean literally as with waterbath or pressure canning? Or just to put the lid on tightly?

    Also, do you store unopened bottles in the fridge or just in the cupboard?

    Thank you for posting this! I can’t wait to try it out. 😀

    • Hi Jordan – Fiona meant seal as put the lid on tightly – no high tech equipment required. And storage in a cool cupboard is perfect.

  2. Barbara Head

    I made exact recipe 8 years ago for the start of hip pain a total cure A friend same hip pain has had both replaced.
    I always make enough for the year. 3 tablespoons a day. If I haven’t enough bottles I freeze whole in pound bags.
    In March hip pain returned doubled the dose, pain all gone.
    If you have joint pain caused by arthritis this gets rid of the inflammation I spot the bushes when in flower picked 4 pound yesterday earlier than usual I’m over 80 play golf three times a week all thanks to Katie’s recipe.
    Don’t muck, about just follow the recipe, it’s perfect.

  3. Am i supposed to remove the middle seed bits?

  4. Victoria Mowat

    Can you make it in a slow cooker (crockpot)? Please anyone

  5. Kathi Bergstrom

    I’ve always been told that high temperatures kill vitamin C, do I need to boil the rosehips?

    • Nicki Shaw

      Vitamin C loss would be maybe 30% lost, but you are reducing 2lbs and extracting more than vitamin c. The fat soluble vitamins will do fine. In the article I’ve attached adapting this recipe to a microwave version would spare 90% of the vitamin C, so that’s an option.

      • I don’t believe that a microwave is better. Think about it….micro wave!!! It’d kill everything in it’s sight don’t you think?

  6. M lockard

    What do you do if you haven’t got mincer or processor

  7. Avril Holland

    Just made your rosehip syrup and it looks lovely ,yet to sample it !
    Also in reply to comment from Joy , I also mince (actually I use the processor ) the orange peel for marmalade . I use an edited Mary Berry recipe that my mother used . It has less sugar and I freeze the Seville oranges in January (this also helps to soften the peel ) and just make the marmalade as needed . The family love it ,my mother was named ‘ Mamma’ by my son when he was small and she has been called that by everyone since . She is 93 now, sadly has dementia and is in a care home but we are always reminded of her when we enjoy her
    ‘” MAMMALADE “

  8. Rachel Philbrick

    coyld you adapt this recipe for a steamer juicer please? Wondering if I would need to add extra water/ process twice etc? Thanks

  9. Liz Young

    I have found that filtering the syrup through a coffee filter gives you a very clear syrup. It takes ages though – let it stand overnight.

  10. I was given a bottle of syrup…. What do I do with it?

    • Pour a little on vanilla ice cream, on any soft fruit such as raspberries, peaches, plums etc. Make a warming drink with a tbsp of syrup in a mug of hot water with optional addition of a shake of lemon juice. Pour on plain yoghurt as you would honey. Once you’ve tasted it you will have your own ideas.

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