Have washed and sterilized about 5 1/2 pint jars (you may use more or less).
After the first frost gather the rose hips, being certain that the roses you're gathering from have never been sprayed with pesticides, etc. Gather on a sunny day after noon time.
Wash the rose hips and put them in a saucepan of water to simmer over low heat until soft, then puree them in a food mill or blender.
Combine the puree, sugar, and lemon juice (be sure there are no lemon seeds!).
Bring to a boil, reduce heat and simmer until the mixture thickens to the desired consistency. Ladle into hot sterilized jard and seal according to manufacturer's directions.
Process jars in a boiling water bath canner for 5 minutes.
Rose hips are high in Vitamin C.
Makes 3-5 1/2 pints.
Submitted by: CM
