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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Remove stems from rose hips; place in saucepan.
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7
Add enough water to cover.
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8
Bring to boil.
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9
Reduce heat to low; cover and simmer 1 hour or until rose hips are very soft.
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10
Place three layers of damp cheesecloth or a jelly bag in large bowl.
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11
Pour prepared rose hips into cheesecloth.
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12
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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13
Press gently.
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14
Measure exactly 2 cups juice into 6- to 8-qt.
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15
saucepot.
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16
Remove stems and blossom ends from apples.
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17
Cut apples into small pieces (do not peel or core).
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18
Place in large saucepan; add water to cover.
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19
Bring to boil.
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20
Reduce heat to low; cover and simmer 10 min., stirring occasionally.
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21
Crush cooked apples; cover and simmer 5 min.
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22
Place three layers of damp cheesecloth or a jelly bag in large bowl.
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23
Pour prepared fruit into cheesecloth.
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24
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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25
Press gently.
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26
Measure exactly 3 cups juice; add to rose hip juice in saucepot.
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27
(If needed, add up to 1/2 cup water for exact measure.)
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28
Stir pectin, mace and food coloring into juice in saucepot.
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29
Add butter to reduce foaming.
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30
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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31
Stir in sugar.
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32
Bring to full rolling boil and boil exactly 1 min., stirring constantly.
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33
Remove from heat.
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34
Skim off any foam with metal spoon.
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35
Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
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36
Wipe jar rims and threads.
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37
Cover with two-piece lids.
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38
Screw bands tightly.
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39
Place jars on elevated rack in canner.
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40
Lower rack into canner.
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41
( Water must cover jars by 1 to 2 inches.
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42
Add boiling water, if necessary.)
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43
Cover; bring water to gentle boil.
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44
Process 5 min.
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45
Remove jars and place upright on a towel to cool completely.
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46
After jars cool, check seals by pressing middles of lids with finger.
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47
(If lids spring back, lids are not sealed and refrigeration is necessary.)
