For the rosehip jam, wash the rosehips and pluck them from the stems. Then bring to the boil with 500 ml of water, cover and continue to boil for 20 minutes.
Coarsely crush the cooked rose hips, puree them and then stir them through the liquid soap. Now weigh out 650 g of this rose hip puree and mix it with the jelling sugar and the apple juice.
Boil together for 4 minutes until bubbling and then immediately fill hot into clean jars and seal immediately.
Preparation Tip:
Make the rosehip jam with elderberry or grape juice instead of apple juice.
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