Dulce de rosa mosqueta

Step 1: Rinse 2 ¼ lb fresh rosehips and put them in a large pan with 3 ¼ cups water.

Step 2: Bring to the boil, then simmer, covered, until the hips are soft enough to crush against the side of the pan with a spoon.

Step 3: Push the hips and liquid through a food mill or a fine sieve, pressing hard. Then pass the purée a second time through a sieve lined with muslin to catch every hair.

Step 4: Weigh the purée and add 1 ⅛ lb sugar at roughly 600 g for every 1 kg of pulp (about 500 g for this amount). Stir in 2 tbsp lemon juice.

Step 5: Cook over a medium heat in a wide pan, stirring often and scraping the base, until the jam thickens, darkens slightly and falls from the spoon in heavy drops. Put a saucer in the freezer as you start.

Step 6: Test a little on the cold saucer: after 1 minute it should wrinkle when pushed. If not, cook for 3–5 minutes more and test again.

Step 7: Pour into hot sterilised jars, seal at once and turn upside down for 5 minutes. Keep in a cool, dark place and refrigerate after opening.