How to make
Wash and clean the well-ripened rosehips. Pour in enough water to cover them and boil until soft. Then pass them 3-4 times through different sieves, first through a coarser sieve to remove all the seeds and skins; then through a finer sieve to remove the hairs of the rosehip fruits.
Boil the resulting rosehip mash with the sugar, for every 2 lb (1 kg) of rose hip puree, add 2 lb (1 kg) of sugar. Stir constantly with a wooden paddle.
The ready marmalade will thicken. While still hot, pour it in jars, seal and sterilize for about 10 minutes.
