Gather rose hips before they grow soft and cut off the heads and stems. Slice in half, discarding seeds and flesh. Cover with water, cook until soft and sieve. Measure puree and to every 4 cups add 1 cup peeled and finely chopped tart apple and a handful chopped fresh red or pink rose petals. Slice 1 lemon and cook in 1/2 cup water for 15 minutes. Drain liquid into rose hip puree. Add 5 cups sugar, bring to a boil, then cook slowly until thick. Pour into sterilized jars and seal.