Rosehip jam

First try to seize the fruits of rose hips, ripe.

Wash and clean the fruit, trying to discard as many seeds as possible (and the least possible amount of pulp).

From a pound of fruit you will be passed to 250 g between the skins and pulp and other 100 g of seeds that you won't be able to remove.

Add 1/2 glass of water and put on the heat pretty low.

Simmer for half an hour, then passed it through a sieve, so finally the seeds.

The result resembles tremendously the tomato paste. Put on the fire.

Add another half cup of water and 350 g sugar (remember that the rose is pretty tart).

Simmer another 30 minutes, stirring, then let cool and put in jars.