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This jelly is very high in vitamin C and has a wonderful tangy, hibiscus-like flavor. Serve on toast, pancakes, waffles, crepes or on top of a wheel of brie.

rosehip jelly

8 cups of rose hips

6 cups of water

4 cups of the prepared juice

1 box of certo

1/2 cup lemon juice (bottled or fresh)

5 cups of organic sugar (I only used 3 cups as I like my jelly tart in flavor)

Remove stems and wash rosehips. Put hips into a stainless steel pot (never use aluminum as this destroys the vitamin C) and add water. Boil for about 10 – 15 minutes, until the fruit is soft enough to crush. Crush and squeeze through jelly bag. Put prepared juice into stainless steel pot, add lemon juice and certo and bring to a boil. Add sugar and boil hard for 2 minutes. Remove from heat and pour into sterilized jars up to ¼ inch from the top and seal.