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