I love the deep reddy colour of this jam. Aunt Paola taught me the recipe and makes it every year. Rosehips must be fully ripe and ideally should be picked just after the first frosts, which soften them enough for jam making. Aunt Paola says we should pick the berries and freeze them in a plastic bag until we are ready to make the jam, because if you wait too long they will spoil on the bush, and if you pick them and leave them lying about in your kitchen they dry and harden. This is slightly thinner than most jams, but still very easy to spread, and chock-a-block full of vitamin C.