• 1 quart fresh rose hips, I always pick them after the first frost
  • water
  • 2 cups cider vinegar
  • 2 cups Sugar, or use honey
  • 1 teaspoon onion powder
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • pinch cinnamon
  • pinch cloves
  • pinch allspice
  • pinch ground ginger
  • pinch cayenne


  1. Cover the rose hips with water in a 2 quart pot
  2. bring to a boil over medium high heat
  3. reduce heat, simmer for 20-30 minutes add more water as necessary
  4. remove from the heat and mash thoroughly
  5. pour into cheesecloth and let it drain overnight-make sure no seeds make it into the juice
  6. the next day add the rest of the ingredients and bring to a boil
  7. reduce heat and cook, stirring occasionally until thick
  8. pour into jars, seal and place in a hot water bath
  9. OR put right into the refrigerator for up to 6 weeks