Rose hip jam

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 88 (falt i det fri)

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1
Prepare the rose hips
The rose hips must be flawless, firm, preferably large and ripe. Wash them and dry them completely. Cut them in half and remove the seeds with the handle of a small stainless steel spoon.
2
Leave to stand
Leave no water on the rose hips. Place them in a jar covered with a cloth or a plate. Leave the jar in a warm place for four days and stir the rose hips twice a day.
3
Preserve
When the rose hips have become fairly soft, put the jam into clean preserving jars and sterilise in the usual way or in an electric oven. Store it in a good cellar, which is a prerequisite for a good result, not least with uncooked preserves.