500g (20 ounces) Rosehips
650g (26 ounces) granulated or raw cane sugar
Pick over the rosehips, removing the stalks, then rinse in cold water. Place 800mls (1 and a half pints) of water in a pan and bring to the boil. Mince or chop the rosehips and add them to the pan of boiling water, cover, then bring back to the boil. Take pan off the heat and leave to stand for 15 minutes. Pour through a scalded jelly bag or muslin and leave to drip for an hour or so. Set aside the strained juice. Bring another 800mls of water to the boil, add the rosehip pulp again, and repeat the boiling process. Tip the mixture back into the jelly bag but this time allow to drain overnight. Discard the pulp then combine both lots of strained juice in a pan. Add the sugar and heat, stirring until dissolved. Boil for 2-3 minutes, then immediately pour into warmed, sterilised bottles and seal.