2 pounds Ripe rosehips, washed
1 pound Sugar
60 fl. oz. Boiling water
30 fl. oz. Boiling water

Bring the water to the boil in a large, preferably stainless steel or unchopped enamelled saucepan. Press the rosehips through the coarse blade of a mincer and place immediately in the first (larger) batch of boiling water. Bring the mixture to the boil again. As soon as the mixture boils, remove the pan.

Pour the rosehips into a scalded jelly bag and allow the bulk of the juice to drip through. Return the pulp in the jelly bag to the saucepan, add the second quantity of boiling water, re-boil, then allow to stand without further heating for another 10 minutes.

Pour the juice into a clean saucepan and simmer to reduce to the volume of the second quantity of water. Add sugar in the proportion of 1 lb. for each 30 fl. oz. of juice. Stir until dissolved, then boil for a further 5 minutes.

Pour the hot syrup into hot bottles and seal at once. Sterilise for 5 minutes. If using corks only, seal with melted paraffin or sealing wax.

Note: It is advisable to use small bottles as the syrup will not keep for more than a week or two once opened.