Here is a recipe I’ve used successfully. By the nature of the fruit, amounts and preparation times are approximate. Rose hips have very little pectin; therefore using pectin is strongly advised.
5 – 8 cups (1250 – 2000 ml) rose fresh hips
3 – 4 cups (750 – 1000 ml) water
½ cup (125 ml) fresh lemon juice
1 pkg. pectin crystals
4 cups (1000 ml) sugar
1. Rinse the rose hips thoroughly and cut off the stems and scraggly ends. (I use sharp garden clippers.)
2. Place rose hips in a large stainless-steel pot, add water, and bring to a boil. Reduce to a simmer and cook until rose hips are soft and can be mashed. (up to an hour)
4. Prepare 4 layers of cheesecloth in a colander held with clothespins over a saucepan, or use a jelly bag. Transfer softened mixture and allow to strain into pan. (several hours or overnight)
5. When the fruit ‘mess’ is entirely drained measure liquid. If there is less than 3 cups of juice you can add hot water and allow it to drain through the fruit again.
7. Bring to a boil and when pectin is fully dissolved, add sugar. Stir in thoroughly.
8. Allow to maintain a rolling boil (one that cannot be reduced by stirring) timed for one full minute. Then remove from heat.
9. Pour into sterilized jars leaving ¼ inch at the top. Seal with sterilized lids and label.