Rose Hip Jelly

INGREDIENTS

8 cups rose hips

water

7 1⁄2 cups sugar

1⁄2 teaspoon margarine or 1⁄2 teaspoon butter

1 (3 3/8 ounce) envelope liquid pectin (Certo)

DIRECTIONS

Remove the blossom remnant from the rose hips.

Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.

Crush the rose hips or chop in a food processor.

Strain the juice in a cheesecloth-lined sieve.

Add any additional water if need to bring the juice up to 4 cups.

Bring the juice and sugar to a boil.

Add the margarine, then the liquid pectin.

Bring back to a boil, stirring constantly; boil hard for 1 minute.

Remove from heat.

Skim foam from surface.

Pour into sterile pint jars and seal.

Process in boiling water bath for 5 minutes.

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