Rosehip syrup

2Ib / 1 kg / 8 cups ripe rosehips
4.5 pints / 2.8 litres / 11.25 cups water
1 Ib / 500 g / 2.66 cups Demerara sugar

Wash and mince the rosehips. Bring the water to the boil in a large pan; add the rosehips. Bring back to the boil and then simmer for 45 minutes. Allow to cool, then sieve through a jelly bag. Leave overnight to strain to make sure all the juice has run through. Return the juice to the pan and then reduce by half in volume by simmering gently. Add the sugar, and simmer gently until dissolved. Bring to the boil, and boil for a further 5 minutes. Pour into clean warm bottles. Cork the bottles tightly and label them. As it does not keep more than a couple of weeks once opened, it is best to use small bottles.

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