Cook rose hips in the water about 15 minutes and occasionally crush them. When they are tender, pour into jelly bag and strain off juice. This quantity yields about 7/8 cup of juice to which add enough water to make a cupful then add one tsp. lemon juice, 3/4 cup sugar and cook rapidly until juice jellies on a silver spoon. This will thin to a honey consistency when cold. It is delicious served on waffles, pancakes, over desserts or in cakes and frostings.