Recipe: Rose Hip Jam

Hi Sarah;
I found this on the internet, hope it helps.
Confiture des Baies de Rosier (Rose Hip Jelly)"

"Leave the hips, garden or wild, until after the first frost6s; when
they start to wither they will be softer and sweeter.

Top and tail washed berries and put in a kettle with a little water
to stop them sticking. Bring to a boil, then simmer without stirring
till very soft (45-60 minutes.)

Sieve (the seeds of some wild rosehips contain an irritant, so be
quite sure to strain them all out). Put into a clean pan, with a
little boiling water if the pulp is very thick. Cook gently for
10-15 minutes longer; strain through a cloth.

Measure this juice and add 1 1/4 cups sugar per 2 1/2 cups juice.
Stir to dissolve; cook for 20 minutes, add grated lemon rind (approx.
1/2 lemon per 2 1/2 cups) and seal."

I tried this last year with the rose hips from my garden, and it
worked well. It is important to know that you should wait until the
rose hips appear "withered," until frost or late autumn. (Sarah, this was written by the person posting the recipe, I have not tried this recipe)