Rosehip Jelly

• Rosehips
• Sugar

The rosehips should be left until they are ripe and soft. Take off the tops, cut up the hips and put them into a pan with just enough water to cover. Bring to the boil and then reduce the heat and simmer to a pulp. Squeeze through a coarse jelly bag or cheese cloth, and then pass through an ordinary jelly bag. Allow lib sugar to each pint of juice. Put together in a preserving pan and stir unti