Rinse the rose hips. Chop the stem end and the blossom end into small pieces. Put half of them in a saucepan and cover with water and cook for 15-20 minutes until very soft. Drain the water and make the second half of the rose hips in it.
Pass the rose hips through a sieve.
Sweeten with honey and season as desired.
Empty the puree into hot rinsed jars and keep in the refrigerator (about 2 weeks). Larger quantities that are not to be eaten on the spot can be frozen.
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