Title: Rose Hip Jam
Categories: Canning Jelly
Yield: 3 Pints

2	lb	Rose hips
		Water to cover
1	c	Finely diced pineapple
1		Lemon, thinly sliced
1/2	c	Water
5	c	Sugar

The rose hips should be bright red; chill after picking. Remove the blossom and stem ends. Slit the hips in two and discard the seeds and any tough flesh. Cover with water and simmer til soft. Press them through a sieve and measure the puree.

There should be about 4 cups puree. If not, adjust the recipe accordingly. For each 4 cups of puree, add 1 cup finely diced pineapple.

Meanwhile cook the lemon in the half cup of water for 10 to 15 minutes. Drain it and add it to the puree. Add the sugar, bring to a boil and simmer slowly until thick. Pour into hot sterilized jars and seal at once.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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