Rose Hip Jam:
Collect wild un-sprayed rose hips when fully red but not soft. Cut off green parts and carefully remove all seeds.
Put rose hips in a pot of cool water and move around a bit to wash, skim off any floating seeds and debris. Strain rose hips and slice or leave whole, simmer slowly in a small amount of water until soft. Add in an equal amount of sugar to rose hips and stir slowly while cooking. Simmer for about 50 minutes.
Test jam by spooning a small amount on a plate and putting in the freezer, if after a few minutes your spoonful feels like jelly to the touch, remove your jam from heat. Sterilize jars by washing with hot soapy water then drying in the oven at 325. Fill jars while jam is hot to a half inch below cap. Tighten lids and let cool fully before keeping on a shelf or in the fridge.