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Dried Fruit & Rosehip Jam

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Make jam from dried fruit, honey, and rosehips with this tasty and easy recipe.

A spoon full of dried fruit and rosehip jam on a white table with a honey dipper and whole dried rosehips with text overlay.

No need for pectin or fresh fruit, this dried rosehip jam recipe is ideal for winter canning projects. It’s also a great way to use up odds and ends of dried fruit sitting in the pantry.

Any Mix of Dried Fruit

For this recipe you need 1 full pound of dried fruit. Use a mixture of whatever you on hand.

Do use unsweetened dried fruit as their natural sweetness combined with the honey means no extra sugar is necessary.

I used a mix of dried apple rings, raisins, dried cranberries, and dried pears. Those were what I had on hand. Dried currants or apricots would be amazing as well. Prunes, too would work.

A spoon of dried rosehip jam with dried rosehips, honey dipper, and jars of jam on a table.

You could do equal amounts of 3 different fruits or simply use up bits and pieces of whatever is in the pantry. Honestly this is the perfect way to clean out dried fruit from the pantry.

Dried Rosehips

The dried rosehips add a nice bit of tartness to an otherwise very sweet jam.

Use dried rosehips that have been deseeded. The hairs and seeds of rosehips can be quite irritating and there’s no easy way to get them out of this jam at the end.

This recipe uses 4 ounces of dried rosehips – you can use more or less to taste, adjust the difference with more or less dried fruit.

Don’t Skip the Orange

This recipe includes one whole orange. Simply remove the seeds, but otherwise leave the peel and chop the entire orange.

A spoon full of dried fruit and rosehip jam on a white table with a honey dipper and whole dried rosehips with text overlay.

It can be tempting to skip the orange, especially if it isn’t easily on hand at home. Don’t. The orange is truly a necessary ingredient for flavor and more.

The orange rind provides a little natural pectin for thickening the jam, but it also provides a hint of bitterness to the final product that helps balance the general sweetness level of the jam.

Chunky or Smooth

After the dried fruit cooks and softens, it needs to be pureed a bit. How smooth or chunky you make the final jam is completely up to you. Simply blend until desired level is reached.

A jar of dried fruit and rosehip jam surrounded by honey dipper and dried rosehips.

How to Use

Obviously, use the jam on toast and with peanut butter sandwiches like you would with any jam.

Spread on cookies, pancakes, poundcake, and more.

It makes an amazing gift, too.

Yield: 6 Half Pints

Dried Fruit & Rosehip Jam

dried fruit and rosehip jam on a spoon with a jar of jam, dried rosehips, and a honey dipper on a white table.

Thick, sweet and slightly tart this jam is delicious on toast or crackers and is an ideal way to use up dried fruits.

Prep Time 10 minutes
Cook Time 40 minutes
Canning Time 20 minutes
Total Time 1 hour 10 minutes



  1. Combine dried fruit, rose hips, water, and chopped orange in a large pot.
  2. Bring to a boil, lower heat, and cover pot.
  3. Get the jars, lids, rings, and canner ready.
  4. Simmer gently, until the fruit is soft and almost all of the water is absorbed.
  5. Puree the mixture as much or as little as desired.
  6. Return the puree to the pot, add the honey and lemon juice.
  7. Cook until the mixture is thick.
  8. Put the jam mixture into jars, leaving 1/4" headspace. Remove air bubbles, wipe jar rims, place lids and rings.
  9. Process in boiling water bath for 20 minutes, adjusting time for elevation.


Like all home canned goods, please use up within 1 year.

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Nutrition Information:



Serving Size:

1 Tablespoon

Amount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 0g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

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About the Author

A photo of Kathie N. Lapcevic

Kathie N. Lapcevic is a lifelong gardener and scratch cook. She loves to tinker with herbs, plants, food, and crafts. Practicing simple and seasonal living for over 20 years, she enjoys creating a handmade life, lived closed to the earth. She lives in Montana with her soulmate Jeff and when not making a mess in the kitchen, she can be found enjoying the outdoors.

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Thursday 30th of January 2020

Hi Kathy, I would love to try this but I'm allergic to citrus. Can you recommend a substitute for the orange which would be safe for me?

Kathie Lapcevic

Sunday 2nd of February 2020

I think you could just skip the orange and you'll be fine. It'll change the flavor a bit, less bitterness but it won't hurt anything in my opinion.

Vesta a winans

Wednesday 29th of January 2020

Sounds tummy my grandchildren will love this to. I do have a question though were do you get your rosehips from the feed store doesn’t have that please help thank you

Kathie Lapcevic

Wednesday 29th of January 2020

My local health food stores sell dried rosehips with the herbal teas usually in the bulk section if you have that available.


Wednesday 29th of January 2020

I'm always looking recipes that will add a little sweetness to our menu without a lot of white sugar. The honey base in this recipe just might be the ticket ... if we can avoid just eating it by the spoonful ... out of the jar. :-)

Kathie Lapcevic

Wednesday 29th of January 2020

It is tasty by the spoon, ahem - I may have done that. Enjoy!

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