8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Boil the rose hips for 10 – 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 teaspoon of margarine to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liquid honey.