Rose Hip Ketchup - cooking recipe

Ingredients

4 quarts rose hips (red, ripe and slightly soft)
1 garlic clove, peeled and minced
2 onions, peeled and finely chopped (medium sized)
3/4 cup water (more as necessary to prevent scorching)
3/4 cup brown sugar
1 cup vinegar
cayenne (optional)
salt (optional)
Spices
1/2 tablespoon whole allspice
1/2 tablespoon mace
1/2 tablespoon whole cloves
1/2 tablespoon celery seed
2 inches cinnamon sticks

Preparation

Boil the first four ingredients together.
When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
Remove spice bag.
Place mixture in hot jars leaving 1/4\" headspace; wipe rims, place lids and screw bands on fingertip tight.
Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.