Rosehip pulp marmalade

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 89 (falt i det fri)

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1
Boil the rosehips
Wash and clean fully ripe rosehips and put them in a pot. Pour on cold water so that it only just covers them. Boil until the rosehips begin to turn to pulp, and press them through a sieve.
2
Boil the pulp
Boil the pulp with the sugar until it falls from the spoon in flakes. Skim and stir now and then as it cooks.
3
Pot
Pour the rosehip pulp into warm jars and cover with moistened parchment paper, or pour melted, dry paraffin wax over.