Rather than call for a specific amount of rose hips, we have opted to make this an open-ended recipe, allowing you to make as much or as little as you can based on the quantity of rose hips you pick. Please read About Making Jelly and How to Process.

Place in a large heavy saucepan:

Add water to cover and bring to a boil. Cover and simmer until the rose hips are very soft, adding a little water if needed to keep them submerged. The time it takes the rose hips to become tender will depend on their size and ripeness, so check on them every 15 minutes. When they are very soft, remove the pan from the heat and mash the rose hips with a potato masher. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready sterilized hot half-pint jars.

Measure the strained juice, transfer to a large saucepan, and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture reaches the jelling point. Remove from the heat. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.