Rose Hip Jam

Prepare your jars for canning by first washing them in hot soapy water, rinsing them, and then boiling them for 5 minutes. In a large pan, add the rose hips, sugar and water. Bring to a boil, then cover and simmer until very soft, about 30 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal.

Note: I have found through my own experience that the rose hips need to be picked before they get too soft or begin to wrinkle, as it is then impossible to separate the flesh from the seeds. Pick the darker-colored, firmer-fleshed hips to use in your preserves. To prepare the hips, trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.