Rose Hip Jelly — Clear Jelly Strained Free of Fine Hairs and Pits

Put the rose hips, apples, and 1.5 liters of water in a pot. Bring to a boil, then simmer over low heat with the lid slightly ajar for 45 minutes. The rose hips should fall apart when pressed with a spoon; mash them roughly in the pot.

Pour the mixture into a strainer lined with damp, wrung-out double-layer cheesecloth, or into a cheesecloth bag suspended over a wide bowl. Let it drain on its own. Do not squeeze the cloth; squeezed juice will cloud the jelly. Measure the juice in the morning; it should yield about 1 liter.

While the jelly cooks, wash the jars and lids in hot, soapy water and boil them for 10 minutes. Keep them in hot water until ready to fill. Pour the jelly through a fine strainer lined with cheesecloth into hot jars; any hairs that passed through the first straining will be caught there. Leave 0.5–1 cm of headspace, wipe the rims with a clean, damp cloth, and close the jars. For jars intended for pantry storage, process them with the lids on in a boiling-water bath for 10 minutes.