MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: ROSE HIP JAM
  Categories: Vegetables
       Yield: 1 servings
  
       4 qt Rose hips with black ends
            Removed
            (about 5 pounds)
   3 1/2 c  Sugar
         x  Water (Wine or sherry)
  
   Gather the rose hips after the first frost. I am not sure why this is
   done but I have several sources that say to do it, including my
   grandmother, so I wait. Wash the rose hips well in case there is any
   insecticide residue. Cover with water and simmer until the hips are
   very soft and falling apart. Press through a food mill or colander to
   remove the seeds and larger particles.  Press through a finer sieve
   to remove the smaller fibers and seed bits.
   
   Cook the pulp down until it is quite thick. How thick? That is hard
   to say. Thicker than heavy cream.  I check the measurements at this
   point. I add about a pound of sugar for every pound of pulp. The 3
   1/2 cups is my measurement from the last time I made this.
   
   Add the sugar and check the taste.  Sometimes I add a bit more sugar.
   Rose hips have enough pectin to jell and enough ascorbic acid to make
   it a little tart. Cook over high heat until the mixture has a thick
   jam-like consistency. Put in jars.  Makes 4 half-pint jars
   
   From: phill@mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue
   #213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34,
   TXFT40A@Prodigy.com using MMCONV.
  
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