Wartime recipe for rosehip syrup
Pick 2 lbs rosehips. Wash and put them in a large pan whole. For modern ease, you can whizz them up in a blender. Either way, cover them well with water, cover and bring to the boil. Simmer for about 10 minutes. If whole, crush when soft. Strain and keep liquid. Put rosehips back in the pan, cover with fresh water, bring to boil and simmer for around 10 minutes again. Strain and keep liquid.
Pour both lots of liquid through a jelly bag (or clean tights!) to remover any of the little irritating hairs. Place strained liquid into a clean pan and simmer until reduced to around 1.5 pints.
Add 1lb 2oz sugar and slowly dissolve over a low heat. When completely dissolved, bring to the boil and boil for 5 minutes. Pour into clean, hot bottles and seal.
A great source of vitamin C and good for preventing winter colds :~)