Remove the stem, flower and seeds from the rose hips. Quarter the apples and remove the core.
Put the fruits with the spices, lemon juice and water in a saucepan and let boil for about 5 minutes. Then drain everything in a sieve and collect the juice.
Fill up the juice to a generous 1250 ml with water, place in a saucepan and boil with the preserving sugar for three minutes.
Pour jelly into glasses while still hot and allow to cool.