Hecsedli lekvár

Step 1: Rinse the 3 ⅓ lb ripe rosehips and halve the large ones. Put them in a heavy pan with the 3 ¼ cups water, cover and simmer over a medium-low heat for 40 minutes, until they squash easily against the side of the pan.

Step 2: Press the hot fruit through a fine sieve in batches with a ladle, scraping the pulp off the underside. Discard the seeds and skins. You should have about 900 g of thick orange purée.

Step 3: Put a saucer in the freezer. Wash the jars and lids in hot soapy water, rinse, then sterilise: jars upright in a 275°F oven for 15 minutes, lids in boiling water for 5 minutes. Keep them hot until you fill them.

Step 4: Bring the purée, 1 ⅛ lb granulated sugar, 2 tbsp lemon juice and 1 cinnamon stick (if using) to the boil in a wide pan over a medium heat, stirring until the sugar dissolves.

Step 5: Cook at a steady bubble for 20–25 minutes, stirring often as it spits, until a drop on the cold saucer wrinkles when pushed with a finger.

Step 6: Remove the cinnamon, ladle the jam into the hot jars to 1 cm from the top, wipe the rims and seal at once.

Step 7: Process in a simmering water bath, water 2 cm over the lids, for 10 minutes. Cool and check the seals before storing.