Wild Rose Hip Jelly - cooking recipe

Ingredients

4 1/2 lb. wild rose hips, gathered in fall when soft
4 c. water
1 box Sure-Jel or 1 c. apple juice and 1 c. water
5 1/2 c. sugar

Preparation

Remove blossom ends of hips; split and remove balls of seeds. Crush fruit thoroughly.
Add water.
Bring to boil and simmer, covered, for 10 minutes.
Pour into cloth bag in large bowl; tie top of bag and hang over bowl until all juice has drained from bag.
This should yield about 4 cups juice.