320g rose hips
640g apple (cooking is best but eating ok too)
640g sugar
juice and zest of 1 lemon
640g water
Put the rose hips in a pan with a lid, with half the water and boil until they are soft and fall apart (about an hour). Add the rest of the water and the apples and the lemon juice and zest. Cook for a further 30 mins until the apple turns to mush.
Strain the mixture overnight in a fine sieve (or a jam muslin depending how much you mind if it is a little cloudy).
Add 640 g of sugar to the resulting liquid and boil until you get a set (no lid now)
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