Rosehip Jelly
 
6 cups rosehips
2 cups water
4 cups sugar
1/2 bottle liquid pectin
 
Snip the bud ends of the rosehips. Coarsely grind or mince them. Place the
Pulp in a 2- or 3-quart saucepan and add water. Place over low heat and
Simmer 1 hour or until the pulp is very tender. Strain through a cheesecloth
Or jelly bag, pressing down on the fruit with a wooden spoon. Clean the pot
And measure into it 3 cups of juice and 4 cups sugar. Bring to a boil,
Stirring constantly. Add the pectin. Boil for 4 minutes, stirring all the
Time. Remove from heat and quickly skim foam from the surface. Pour into
Sterilized jars and seal, water bath processed for 10 minutes.