Rose I. Mower of Chugiak sent us this recipe which uses Alaska's wild roses. “This recipe has been kitchen tested by me and is a favorite of my family,” says Rose.
Wash rose hips and remove tails. Cook rose hips (any quantity) until soft. Remove seeds and skins by pressing through a sieve. By volume, add 1/2 as much sugar as you have pulp. Put the pulp and sugar in a sauce pan with a cinnamon stick and five or six whole cloves. Heat slowly, covered, until the sugar dissolves. Uncover and cook slowly until thick, stirring constantly.
Pack in hot sterilized jars ½” from top and seal lids at once.
Process 15 minutes in a boiling water bath.