Wash the berries and remove the stems, the rose hips also remove the flowers. Bring all of them to the boil with the water and sugar and cook for at least 10-15 minutes.
Because of the stones, the Cornelian cherries should be cooked separately. Pass the Cornelian cherries through a sieve and the other two through the Lotte liquor.
Put the collected fruit pulp in a saucepan and add the lemon and vanilla sugar. If necessary, fill up with water and then add the preserving sugar. Mix the preserving sugar with the mixture and set aside for a few minutes.
Then bring everything to the boil while stirring and cook for 4 minutes, according to the instructions on the package. Fill immediately into cleaned, hot glasses and close tightly. Twist-off glasses are best.