Cut all the rosehips off their stalks and wash, discarding any that are bruised, damaged, soft and mushy or shrivelled.

Cut the rose hips in half (you may want to wear gloves for this as the the furry bits inside the fruit can irritate your skin and make you itchy).

Wash and cut the apples (including the cores and skin) into big chunks and put them into a large saucepan with the rosehips, and then add enough water to cover the fruit.

Bring to a boil, before reducing to a gentle simmer.

Cook for 45 minutes to an hour, crushing the rosehips every so often to help them break down (I use a potato masher to help to crush the rosehips) The fruit should be completely soft and pulpy.

When cool, ladel the mixture into a jelly bag suspended over a bowl and leave to stand for at least 12 hours.

Discard the pulp and measure the juice, pouring the juice into a preserving pan.

For every 600ml of juice, add 450 g of white sugar.

Place the pan over medium heat, and stir from time to time, until the sugar dissolves.

Once the sugar has dissolved, bring to a boil and boil for 10-15 minutes, until setting point is reached (104.5˚C)

Test for set. (See Glossary)

Skim off any scum.

Pour into warm, dry sterilised jars, cover and seal.

When cold, label and store in a cool, dark place until required