Rosehip jam

Rosehip berries are harvested before the first frost. The berries should be bright, large and ripe.
We thoroughly wash the collected berries, remove the stems, cut and remove the seeds.
Put the berries in a saucepan, pour water and bring to a boiling state.
Then the rosehip is filtered and dried. For these purposes, it is best to use a clean, dry cloth or towel.
From sugar and water remaining after cooking rosehip, we cook sugar syrup of medium density for two or three times until the berries become transparent.
At the end of the last cooking, add a little citric acid, lemon juice or its grated zest.
Ready-made rosehip jam is poured into clean, dry jars and rolled up with lids.
Jam made according to this recipe contains a huge amount of vitamin C, which is so important for our body, especially in winter.