Rose Hip Jelly

• 2 quarts rose hips
• 1 1/2 quarts water
• 1/2 cup fresh squeezed lemon juice
• 1 surejell pectin
• 1/4 teaspoon butter
• 3 1/2 cups sugar

1. 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
2. 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
3. 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
4. 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
5. 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
6. 6. Clean jars and process in a water bath.

rose hips, water, fresh squeezed lemon juice, surejell pectin, butter, sugar

Taken from www.food.com/recipe/rose-hip-jelly-483497 (may not work)