Title: Rose hip jelly
 Categories: Conserves, Jams, Fruits
      Yield: 1 Servings
 
      2 c  Cleaned and seeded
           -rose hips
           Sugar
      4 tb Lemon juice
      2 c  Water
 
  Place rose hips in a pan w/water. Boil until hips are soft. Put
  through a course sieve and drain through a jelly bag. Measure juice
  into a saucepan and add the lemon juice. Add 3/4 as much sugar as you
  have juice. Boil rapidly for 10 minutes and test for the jelly stage.
  If the test is negative, continue cooking the juice until it jells.
  Pour into hot, sterilized jelly glasses and seal at once with
  paraffin and lids.
  
  "Alaska Wild Berry Guide and Cookbook"