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1
Remove stalks and chop rosehips.
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2
While you're doing this, bring 2 litres of water to the boil and add the rosehips. Bring back to the boil, remove from the heat and leave to infuse for 15 minutes.
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3
Ladle rosehips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through.
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4
Return the pulp to the saucepan and add the remaining litre of of water. Re-boil, infuse again for 10 minutes and strain as before.
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5
Pour the juice into a clean saucepan and simmer until it measures about 1 litre.
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6
Add the sugar and stir to dissolve, then boil for 5 minutes. Pour the syrup, while still hot, into warm clean bottles within 25 cm of the tops.
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7
Push in new corks (previously boiled for 15 minutes) not too tightly and tie with string.
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8
Place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper and fill with cold water to the level of the syrup. Bring slowly to the boil. Simmer for 5 minutes to sterilize, then remove from the pan.
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9
Remove the string and press the corks firmly inches Dry the bottles and when corks are dry, dip in melted paraffin wax to keep them air tight.
