Remove the stalks from the rose hips and remove the bloom, wash them and put them in a saucepan with the freshly washed apples (or apple peel) and the apple juice you have made (or purchased ones), bring to the boil and simmer for 30 minutes.
Then let it cool down and let it stand overnight.
The next day, pass the rose hips and apples / peel through a sieve. Boil the juice obtained in this way again with the kilo of sugar and add the citric acid, skim off the foam.
Then pour the still hot juice into the rinsed, hot twist-off bottles, put the lid on it, turn it briefly and then let it cool down.
It is possible that the juice becomes a little firm because there is a lot of pectin in the fruit!
The rest of the fruit, which was caught in the sieve, I then process into a spread by adding a little liquid to the whole thing, so that the prerequisites for making jam are given and boil it again, give it by the brisk Lotte and get a puree, which I then cook with a little liquid, the juice of half a lemon and the preserving sugar (3: 1).
Here the procedure is based on what is written on the packaging. When it`s done, everything comes in prepared twist-off jars as usual.
Here, too, I have a remnant of the gelatinized mass, which I spread on a baking sheet lined with baking paper. I dry this mass in the oven at about 60 ° C.
When the mass is dry, it is cut into small pieces and can thus be used again as an infusion tea by placing it in paper tea bags and pouring it over it.
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