Wash and clean the fruit well. Put the rose hips, haws, rowan-berries, sloes and chopped crab apples in a preserving pan, add water to cover, cook until all are tender. Sieve and weigh the pulp. Put the pulp into a pan with the blackberries, elderberries and chopped nuts and simmer for about 15 minutes. Add 2 lb. sugar plus the weight of the hip pulp. Cook over a low heat until the sugar has dissolved, then boil rapidly until setting point is reached. Pour into hot sterilized jars and cover.