Rose Hip Freezer Jam
The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.
A half pound of ripe rose hips is enough for 1 cup of processed hips. Prepare the rose hips by cutting off the flower and stem ends. Cut the hip in half and remove the seeds.