Dzika Róza Zachowania (Polish Rosehip Preserve)

Ingredients:

1.35kg granulated sugar
1l rose water
450g rose hips, with seeds removed

Method:

Begin with the rose hips. Slice open with a knife and remove all the seeds from inside (be careful when doing this as the seeds are irritant and should not be swallowed). Slice the cleaned hip skins into strips then combine with the rose water and bring to a boil. Reduce to a simmer and cook for 30 minutes, or until the hips are softened.

Drain, reserving the liquid then set the hips aside to cool. Return the liquid to the pan then combine with the sugar and heat gently until all the sugar dissolves and you have a rose-flavoured syrup. Take off the heat and set aside to cool.

When the syrup is cold finely chop the rose hops and place in the syrup. Cover the pan then place on a low heat and cook very gently for about 150 minutes. The resultant mixture should be very thick.

Strain then immediately pack into small jars that have been sterilized and warmed in the oven beforehand. Rap the jars lightly on a work surface to remove any air bubbles. Cover with tight-fitting lids then store in a cool place. Allow to mature for at least 2 months before use. If used sparingly the preserve will last for up to a year (which is why small jars are a good idea).