Remove stalks and mince rose hips (don’t leave rose hips lying once they are prepared or you will lose the valuable vitamin C content). Have ready a pan containing 2 litres (3½ pints) boiling water and add rose hips. Bring back to the boil, remove from the heat and leave to infuse for 15 minutes. Ladle rose hips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through. Return the pulp (from the jelly bag) to the saucepan and add remaining water. Re-boil, infuse again for 10 minutes and strain as before. Pour the juice into a clean saucepan and simmer until it measures about 1 litre (1¾ pints). Add the sugar and stir to dissolve, then boil for 5 minutes. Pour the syrup, while still hot, into warm, clean bottles within 2.5 cm (1 in) of the tops. Push in new corks (previously boiled for 15 minutes) not too tightly and tie with string. Place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper, and fill with cold water to the level of the syrup. Bring slowly to the boil. Simmer for 5 minutes to sterilize, then remove from the pan. Remove string and press the corks firmly in. Dry the bottles and when corks are dry dip into melted paraffin wax to keep them airtight.
This recipe was given to me by Katie Stewart. Homemade rosehip syrup made like this is vastly superior to the manufactured variety; it is not only nice on its own, but makes a superb sauce for ice-cream.