Firstly, get rid of the tops and stems of each rose hip. Slice each rose hip in half and removing the seeds. Next, soak them for about an hour and discard all the floating dirt, remaining seeds, and hairs. Lastly, give them a thorough wash.

Add the rose hips to your pot. Top them with water so they are just submerged. Bring everything to a simmer.

Add the preserving sugar and lemon juice once the rose hips have softened.

Allow the mix to reduce slightly by simmering it for about 20 minutes. Next, pass the rose hip jam through a fine sieve to strain out the skins and any other impurities.

Use the wrinkle test to check if your jam is ready. Add a small amount onto a cold plate and allow it to cool. If the jam wrinkles when you push it with your finger, it is ready.

Finally, pour the hot rose hip jam into sterilized jars, leaving some space at the top. Seal the jars while the jam is still hot. Put the jars in a boiling hot water bath for five minutes. Allow the jars to cool completely at room temperature. By now, they should have formed a vacuum.