Rose hip syrup   Snip off the bud ends from freshly gathered rose hips. Cover the fruit with water and boil hard until the fruit is soft. Strain off the juice and return the pulp to the kettle and make a second extraction. For every 2 cups of juice, add 1 cup sugar. Boil until thick and pour into sterilized bottles ... greatover pancakes. (Strybing Arboretum)

Rose hip jam   Cut off bud ends from 2 C of rose hips. Cover with water and simmer until soft. Mash and press through a collander. Add 1/2 C brown sugar to 1 C pulp and boil. (Don't cook in aluminum or copper pots as this destroys the vitamin C).

Rose Hip Tea   "For each cup of tea, pour boiling water over a tsp of dried rose hips. To dry the hard, fresh rose hips, clean and strip of seams & ends and dry on a pan at a very low temperature (110-130 F) with the oven door open, for 6-8 hours (until the berries yield to the pressure of a finger). Grind coarsely and store in an airtight container." (Wild Fruits, Mildred Fielder)

Rose Hip Puree   "Grind 4 cups of rose hips. Add 2 1/2 cups of water and boil 20 minutes in a covered, enameled saucepan. Then rub through a sieve." (Western Edible Wild Plants, H.D.Harrington)

 
Nyponsoppa (Swedish Rose Hip Soup)   Rinse 5 C rose hips & put them in a sauce pan with 5 pints of water. Bring to a boil & simmer, covered, stirring occasionally, until hips are soft. Strain & add: 3/4 C sugar and 1 Tbsp cornstarch mixed with 3 tsp water. Bring to a boil again; serve with almonds sprinkled on the top.

Rose Hip Applesauce   "For the best applesauce you have ever tasted - for every 5 cups of applesauce, add 1 cup of rose hip syrup: boil 2 cups of rose hips in 1 cup water until soft. Then strain the rose hips through a jelly bag and add 1 cup of sugar. Boil the syrup for 5 minutes."
(Alyson Hart Knap)