Rose Hip Ketchup

• 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

1. Boil the first four ingredients together.
2. 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.
3. 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.
4. Remove spice bag.
5. Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
6. Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.

rose hips, garlic, onions, water, brown sugar, vinegar, cayenne, salt, whole allspice, mace, whole cloves, celery, cinnamon sticks

Taken from www.food.com/recipe/rose-hip-ketchup-507586 (may not work)