Rose hips are extremely high in vitamin C. In fact, since the British were cut off from their supply of citrus fruits during World War II, they used rose hip syrup to ensure their intake of vitamin C.
To make either rose hip syrup or jelly, you start out by making rose hip tea. I find that as little as 1 cup of rose hips makes a decent batch of jelly, but 2 cups will work better. I left the quantity vague to accommodate those who may not have a lot of rose bushes. Personally, I think that wild rose hips make a wonderful jelly.
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