[Novice but totally hooked]

Blimey, I haven't got the fainest idea what rosehips they are.  I pick them from the wild dog rose brambles that grow in our field hedgerow.

It's very easy to make -

Peel  and chop 4 lb of cooking apples and place in a large pan with 2lb of rosehips.  Add enough water to cover plus an extra pint.  Simmer until the contents are soft and pulpy.  Strain the mixture overnight through a jelly bag (I actually put the mixture in a muslin bag and sit it in a collander placed over a bowl so that the liquid can drip into the bowl and then I put a plate on top of the muslin bag and put a heavy weight on it so that it's like a 'press').

Measure the juice allowing 1 lb of sugar per pint.  Stir juice and sugar together in a large saucepan and bring to the boil.  Boil until setting point is reached and pot into warm jars.

I've made this for a number of years and am still alive so must be using the correct rosehips!  Sometimes it come out beautifully clear and other years it's slightly cloudy but both seem to be equally yummy.