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The rose hips taste fruity and spicy and people who know about their rich surplus of vitamin C eat them right off the bush. They can also be collected, cleaned up and then used in several recipes like jams, jellies, tea and puddings. How to make an extract of the rose hips: Pick the rose hips from the roses. Cut off both ends of the hip with scissors before cooking them. Remember to use stainless steel knives, wooden spoons, earthenware or glass bowls for the cooking. For each cup of rose hips bring to a boil one and a half cups of water. Then add the hips to it and let it simmer for 15 minutes. Keep it for 24 hours in a steel vessel. Now strain off the rose hip extract, let it boil vigorously, add two tablespoons of lemon juice for each pint. Now pour your rose hip extract into jars or bottles and seal or cover with a top. To make a rose hip puree, take two pounds of rose hips and two pints of water. Take a vessel and stew the berries in it for 20 minutes until softened. Keep the lid of the vessel on. Now press the mixture through a sieve and your puree will look like a brownish jam. You can preserve it in bottles or jars and use it to add to cakes, jams, jellies and other dishes. Rose hip soup is a favourite healthy treat in Sweden. If you want to try it out collect your rose hips. Grind and boil them for 10 minutes, strain and again bring to a boil and thicken with four level teaspoonsful of potato flour, soybean or whole wheat flour which should be prepared with two cups of cold water. You can serve your rose hip soup cold from the fridge or piping hot. If you are too lazy to do this, just eat your rose hips off the plant, but wash them by keeping them in salted cold water for half an hour.
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