3 lb. rose hips
1 lb. apples
5 c. honey
2 tbsp. lemon juice
3 c. water

Wash the rose hips and remove stems and flower ends. Peel apples and cut into quarters. Place rose hips and apples into an enamel or stainless steel saucepan. Simmer until both are very tender. Strain through a sieve, reserving liquid. Return pulp and liquid to the saucepan. Add honey and blend well. Bring to hard boil. Boil 15 minutes, stirring constantly. Pour into sterilized canning jars or jam jars. If using jam jars, pour 1/4 inch melted paraffin on the tops. Seal.