Rose Hip Jelly

If gathering rose hips in the wild, do it in a clean place that's free from car exhaust and pesticides. 

 

6 cups rosehips

2 cups water

2 cups sugar (or less, to taste)

1/2 bottle liquid pectin

jam jars (boiled in water to sterilize)

1. Snip ends of rose hips
2. Coarsely grind or mince them.
3. Place in heavy saucepan (3 qt. or 3L) with the water
4. Simmer on low heat 1-2 hours or until the pulp is very tender.
5. Into a separate bowl, strain through a jelly bag of cheese cloth, pressing down on the fruit with a wooden spoon. mush!
6. Clean the pot and measure in 3 c. of the juice, adding sugar a little at a time to taste. 
7. Bring to a boil, stirring constantly. 
8. Add fruit pectin and boil 4 minutes, stirring all the time.
9. Remove from heat, skim surface, pour into sterile jars, and seal.