ROSE HIP FREEZER JAM

1 cup prepared rose hips

¾ cup water

1 lemon

3 cups sugar

1 pkg. powdered pectin

¾ cup water

Cut off both the stem and blossom end of hips, making slit down the side of each and removing the seeds. Put the 1 cup of prepared hips, ¾ cup water and juice of 1 lemon in the blender and blend until perfectly smooth. Gradually add the sugar, running the blender all the time. Blend together for about 5 min. more, so all the sugar is completely dissolved. Stir pectin in ¾ cup water; bring to a boil and boil hard for 1 min. Pour this into the blender and blend for 1 min. more. Pour immediately into sterilized ½ pint sized canning jars and store in refrigerator. If it is to be kept for more than a month store in the freezer.

Being uncooked all the rich vitamin C content is retained but this process is more work because of removing the seeds. I must admit we enjoyed the cooked type which is a recipe from Sure Jell.

This recipe is copied from STALKING THE HEALTHFUL HERBS by Euell Gibbons.