2 cups rose hips, carefully picked over, spiky, blossom ends removed
2 inch cinnamon stick
1 cup water
1 cup sugar (approx)

Put the hips and cinnamon stick in a small saucepan with the water and simmer, covered, over medium-low heat until the fruits are very soft. Remove the cinnamon and puree the fruit pulp through a mouli or coarse sieve.

Measure the puree, return it to the pan, and stir in an equal amount of sugar. Cook, stirring constantly, over low heat until the sugar is dissolved and the preserve is thick.

Variation: Herbed rose hip jam is great with things such as roast pork or lamb, functioning rather like mint sauce to sharpen and flavor. Replace the cinnamon with garlic clove and don't bother to remove it. Add 1 1/2 teaspoons finely minced fresh thyme with the sugar.

Makes about 2 small jars (12 oz.)

Submitted by: Belle