Collect the rose hips. Take 2 kg, after processing, will receive 1 kg of shelled fruits.

Prepare the rose hips: cut in half and with gloves remove seeds and hairs.

Rosehip wash well and place in a bowl for cooking. Pour water to cover the fruit and cook for 25-30 minutes.

The hips are thrown back on a colander, and then wipe through a sieve. Fruit before wiping can be ground in a blender. Base. It will be used to further puree or jam. Here, approximately 750 g

For mashing, the resulting basis is put on the fire (or water bath) and cook for 10-15 minutes. Then add 100 g of sugar, stir and cook, stirring occasionally, 15-20 minutes. Ready puree spread into sterilized jars, close the lids, turn it over and wrap it up until cool. Store in the refrigerator up to two months. If you cook for a longer period, then puree in jars ( 0.5 l), covered with lids need to be sterilized in boiling water for 15-20 minutes (banks put on a cloth or wooden lattice). Then cover tightly and wrap to cool. Store in a cool place.

For making jam, take the resulting base (750 G)

Put it in the pan and while stirring cook for 10-15 minutes. Then add 700 g of sugar. Stir and cook until tender. It can be 30 minutes, or until desired thickness. The less added sugar in the jam, the longer it cook. Ready spread the jam in sterilized jars, close, turn over and wrap it up to cool. Jam brewed with lots of sugar, not necessarily to sterilize. Store in a cool place.

In the jar - jam for treats!