- 3 cups fully ripe rose hips
- 1 orange
- 1 lemon
- 1 cup water
- 1 1/2 cups sugar
Remove the stiff hairs from calyx end of rose hips, split open and scrape out the seeds.
Wash hips and measure 1 1/2 cups.
Cut peel from orange and lemon in thin slivers.
Add to the water and boil for five minutes.
Add sugar and stir until dissolved.
Add the juice from the orange and lemon and the rose hips.
Cover and simmer for 15 minutes.
Uncover and cook until hips are clear and transparent and syrup is thick.
Pour into hot sterilized jars; seal.
Makes about two 1/2 pint jars.