Wash and clean the rosehips, put them in a pot with 1/2 litre water, cover and cook for about 30 minutes
Turn the rosehips in portions through a strainer and let them cool down. Fill up rose-hip puree with apple juice to 1 litre, add sugar and stir in. Bring to the boil and simmer for about 3 minutes
Immediately pour jam into hot rinsed twist-off jars and close them tightly. Turn the jars over and leave them on the lids for approx. 1 minute, then turn them over and let them cool
Waiting time approx. 1 hour