2 Quarts of fully ripe rosehips
6 cups of water
1/2 cup fresh squeezed lemon juice
3 + 1/2 cups sugar
1 package of liquid certo
Clean rosehips, trim ends & place in pot with the water & bring to a boil, simmer till tender approximately 1 hour. Mash with potato masher then put in jelly bag & let drip for roughly 1 1/2 hours without squeezing. Measure 3 cups of juice and put in clean pot with the lemon juice. Bring to boil then add sugar & bring to boil again & boil hard for 1 minute. Remove from heat & add 1 package of liquid certo. Stir & skim for 5 minutes then bottle in sterilized 1/2 pint jars. Makes 6 Unfortunately I followed the directions that I found online but didn't use the correct certo so mine was runny. This turned out to be not such a hardship because it can still be used on toast, ice cream or pancakes. Let me know how yours turns out if you make it.