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 jars 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 to 5 1/2 pints.

Submitted by: CM