Rose Hip Jam 

4 qt Rose hips with black ends removed (about 5 pounds)
3 1/2 c Sugar
x Water (Wine or sherry)

Gather the rose hips after the first frost. I am not sure why this is done
but I have several sources that say to do it, including my grandmother,
so I wait. Wash the rose hips well in case there is any insecticide
residue. Cover with water and simmer until the hips are very soft and
falling apart. Press through a food mill or colander to remove the
seeds and larger particles. Press through a finer sieve to remove the
smaller fibers and seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard to
say. Thicker than heavy cream. I check the measurements at this
point. I add about a pound of sugar for every pound of pulp. The 3
1/2 cups is my measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more sugar.
Rose hips have enough pectin to jell and enough ascorbic acid to
make it a little tart. Cook over high heat until the mixture has a thick
jam-like consistency. Put in jars. Makes 4 half-pint jars