Rose hips are best collected in the fall; some say after the first frost. I just collect them when they are ripe but still firm and not overly mushy. You will need to remove the stem, blossom end, and seeds for this recipe. To do this I take off the outer parts and use a food mill to remove the seeds after cooking in just enough water to slightly cover the rose hips. I bring the hips to a boil and then simmer for about 15 minutes. After processing your hips in the food mill you have the puree for the recipe.
Ingredients: 5 Cups of rose hip puree
5 Cups of sugar
2 Tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves and nutmeg
Sterilize the jars and prepare lids for canning. Combine all ingredients together in a saucepan and bring to a full rolling boil, stirring constantly. Boil until the mixture darkens and becomes thick. This can take an hour or more depending on the thickness you like. Poor into hot jars and leave 1/4- inch head space. Remove stray puree from jar rims with a damp cloth, then secure a lid to each jar with a band. Process jars for 5 minutes in a boiling water bath. Remove jars from the bath and leave undisturbed until the lids are sealed. You should hear each jar “ping” as it seals, leaving the lid with a taut, slightly dished appearance. Leave the jars undisturbed until fully cooled.