Well-ripened rose hips, if possible not harvested before October 15th, wash them clean, remove the remains of stems and flowers, wash, cut in half and cook with plenty of water (the fruits must be covered) until soft.
Pour off excess water and force the mixture through a sieve so that the seeds remain. Weigh out 650 g of rosehip pulp. Peel the oranges and the lime very finely. Cut the peel into thin strips and simmer with the orange liqueur until soft.
Fillet oranges and lime, cut into small pieces and mix with the peel into the rosehip pulp. Mix in the quittin, simmer the mixture for a few minutes, add the sugar, stirring constantly, and simmer for another 10 minutes. Pour the jam into prepared jars while hot and close.
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