How to make
Wash the rosehips well and put them in a deep container. Add cold water up to 2″ (5 cm) above the rosehips. Boil the rosehips until softened, then drain and pass them through a colander, next pour on the boiled water over them.
Filter the resulting mixture through a sieve and put it in a large container. Boil with the sugar while stirring nonstop until it becomes a thick homogeneous mixture. While still hot, pour the jam into dry, warm jars.
Leave them open until skins form on the surface. Cover the ready marmalade with parchment paper, cap and store in a dark and cold room.
