For the rosehip jam, clean the rosehips and remove the seeds. Wash them and put them in a pot.
Add enough water to cover them well. When the rose hips are soft, puree them and pass the pureed rose hips still through a hair sieve that all hairs and seeds are removed.
Weigh out the rosehip puree and add the same amount of sugar and cook for about 5 minutes, stirring constantly. (Caution: burns easily)
Immediately pour the rosehip jam into jars and screw shut.
Preparation Tip:
Very much work, but it's worth it.