[Diana in Wisconsin]

My favorite Rugosa-type rose by FAR is 'Hansa.' The scent is HEAVENLY, they're HUGE and put out the hips like crazy mad. I left a row of three behind at my other farm; I still need to add one here.

Another 'dame' with 'great hips' is 'Frau Dagmar Hartopp.' To my eye, she is not as beautiful as 'Hansa' but she gets the job done.

There's nothing 'prissy' about these gals. They are definitely low-maintenance other than some pruning every few years and will really fill up a space where needed.

I added Rugosa roses, 'Cuthbert Grant' and 'Blanc Double de Coubert' two years ago. The reddest of the red and the purest of the white. All of the roses I'm talking about here are available through Jung's, of course!

[MomwithHope]

I guess I didn't realize rugosa had so many different varieties. I have one than was a transplant from my Chicago home growing up, It was there before I was born so it must be around 70+ years. One year it got as big as a VW bug and we had to severely prune it. I have a decent picture maybe if I post it you would know which rugosa it is.
Tons going on in the kitchen today, baking squash for freezing, steaming cauliflower, roasting garlic, making zucchini bread, slicing a half of a capicola (have to get the meat slicer out). And of course I am trying to do as much as I can at the same time so I am not on my feet so long.

[Pete from Shawnee Mission]

Squeezing every last ounce of taste out of summer!!

Old Farmers Almanac Rose Hip Jam

"The tart, reddish-orange hips of Rugosa Roses make a wonderful jam! See how to make this tangy jam—which is also loaded with vitamin C when fresh. Rose hip jam is a delicious spread on toast, in yogurt, with game meat, on ice cream, with oatmeal, in pancakes, and on a cheese sandwich!

What are rose hips? They are seed pods of roses! If you leave the spent flowers on your rose bush, look closely and you will see small berry-sized balls on the tip of stems. They turn orange-red at maturity. We normally use hips of Rugosa Roses. They have the largest, most abundant, and best tasting hips. However, all rose hips are edible. Just make sure you never harvest hips from a plant sprayed by pesticides or chemicals. You can also buy dried rose hips.

What do rose hips taste like? They have a bit of the tartness of a crab apple; roses are in the same family as apples and crab apples, which is why their fruits resemble mini crabapples.

How do you harvest rose hips? If you have your own rose bushes, harvest in the fall (October, November) when the rose plant is leafless. Wait until first light frost has nipped the leaves but before you experience a hard frost that freezes the hips solid. Light frost helps sweeten the flavor and is also good for the plant.

Clip ripe hips off a rose bush with a knife or scissors. Make sure to wear garden gloves. Trim off the stem and blossom ends. Slice the hips in half with scissors. Remove the seeds. Rinse off the rose hips with cool water. Dry completely. And then get read to use or freeze for later use.

Below is our recipe for Rose Hip Jam. If you have extra rose hips, you can also make tea! Just steep 4 to 8 rose hips in a cup of boiling water for about 10 to 15 minutes.

Ingredients rose hips (with black ends removed) equal amount of sugar by weight water (1 cup per 1 pound of rose hips) Instructions

Use a heavy, stainless-steel saucepan. (Do NOT use aluminum.)

Add water and rose hips, and simmer until the fruit is tender.

Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick.

Pour into hot, sterilized, half-pint jars and seal.

Store in a cool cupboard, and use within six months; refrigerate after opening. Preparation Method

Boil

Category

Pickles and Preserves

Course

Other

Credit: Kathleen Halloran

[Pete from Shawnee Mission]

Squeezing every last ounce of taste out of summer!!

Old Farmers Almanac Rose Hip Jam

"The tart, reddish-orange hips of Rugosa Roses make a wonderful jam! See how to make this tangy jam—which is also loaded with vitamin C when fresh. Rose hip jam is a delicious spread on toast, in yogurt, with game meat, on ice cream, with oatmeal, in pancakes, and on a cheese sandwich!

What are rose hips? They are seed pods of roses! If you leave the spent flowers on your rose bush, look closely and you will see small berry-sized balls on the tip of stems. They turn orange-red at maturity. We normally use hips of Rugosa Roses. They have the largest, most abundant, and best tasting hips. However, all rose hips are edible. Just make sure you never harvest hips from a plant sprayed by pesticides or chemicals. You can also buy dried rose hips.

What do rose hips taste like? They have a bit of the tartness of a crab apple; roses are in the same family as apples and crab apples, which is why their fruits resemble mini crabapples.

How do you harvest rose hips? If you have your own rose bushes, harvest in the fall (October, November) when the rose plant is leafless. Wait until first light frost has nipped the leaves but before you experience a hard frost that freezes the hips solid. Light frost helps sweeten the flavor and is also good for the plant.

Clip ripe hips off a rose bush with a knife or scissors. Make sure to wear garden gloves. Trim off the stem and blossom ends. Slice the hips in half with scissors. Remove the seeds. Rinse off the rose hips with cool water. Dry completely. And then get read to use or freeze for later use.

Below is our recipe for Rose Hip Jam. If you have extra rose hips, you can also make tea! Just steep 4 to 8 rose hips in a cup of boiling water for about 10 to 15 minutes.

Ingredients rose hips (with black ends removed) equal amount of sugar by weight water (1 cup per 1 pound of rose hips) Instructions

Use a heavy, stainless-steel saucepan. (Do NOT use aluminum.)

Add water and rose hips, and simmer until the fruit is tender.

Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick.

Pour into hot, sterilized, half-pint jars and seal.

Store in a cool cupboard, and use within six months; refrigerate after opening.

Credit: Kathleen Halloran

[greeneyes]

I planted 3 rosa rugosa at the S.West corner of our property. It had beautiful pink flowers. I do not recall the exact name. I had really big rose hips. Hubby “accidentally” ripped it out when he was doing some clearing to make a new garden.