Rose Hip Jelly

Directions

1. 1
   Remove the blossom remnant from the rose hips.
2. 2
   Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
3. 3
   Crush the rose hips or chop in a food processor.
4. 4
   Strain the juice in a cheesecloth-lined sieve.
5. 5
   Add any additional water if need to bring the juice up to 4 cups.
6. 6
   Bring the juice and sugar to a boil.
7. 7
   Add the margarine, then the liquid pectin.
8. 8
   Bring back to a boil, stirring constantly; boil hard for 1 minute.
9. 9
   Remove from heat.
10. 10
    Skim foam from surface.
11. 11
    Pour into sterile pint jars and seal.
12. 12
    Process in boiling water bath for 5 minutes.