After the first frost or under the October full moon, harvest fresh rose hips. Make sure the bush has not been treated or sprayed with pesticides etc.
4 cups pf pureed rose hips
5 cups sugar
1 tablespoon fresh squeezed lemon juice
5 washed and sterilized 1/2 pint jars
Wash the rose hips and put them in a sauce pan of water to simmer over low heat until they are soft, then puree them in a food processor or blender.
Combine the rose hip puree, sugar and lemon juice in a sauce pan. Bring this to a boil, then reduce heat to a simmer and let the mixture thicken to the desired consistency. Ladle into hot sterilized jars and seal according to the manufacture’s directions. Then hot water bath method for canning, for 5 minutes to seal the jars.
Rose hips are very high in vitamin C
Makes 3-5 half pints of jam