Rose Hip Jelly - cooking recipe

Ingredients

8 cups rose hips
water
7 1/2 cups sugar
1/2 teaspoon margarine or 1/2 teaspoon butter
1 (3 3/8 ounce) envelope liquid pectin (Certo)

Preparation

Remove the blossom remnant from the rose hips.
Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
Crush the rose hips or chop in a food processor.
Strain the juice in a cheesecloth-lined sieve.
Add any additional water if need to bring the juice up to 4 cups.
Bring the juice and sugar to a boil.
Add the margarine, then the liquid pectin.
Bring back to a boil, stirring constantly; boil hard for 1 minute.
Remove from heat.
Skim foam from surface.
Pour into sterile pint jars and seal.
Process in boiling water bath for 5 minutes.