Rose Hip Jelly

(yield is about 6 half-pint jars)

1 to 2 cups rose hips
4 1/2 cups water
1 package powdered pectin
5 1/2 cups sugar

Remove the blossom end from rose hips, wash them, and cut them in half. Bring the Water to a boil. Add rose hips and return to a boil. Cover, remove from heat, and let stand 20 minutes. Strain through a dampened jelly strainer. Measure 4 cups of liquid. You may add a little more water if too much evaporated away while the tea was steeping. Add pectin and bring to a full rolling boil. Add sugar and return to a rolling boil. Boil hard for 1 minute. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes