Dried rosehip jam

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 91 (falt i det fri)

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1
Soak
Rinse the split, cleaned rosehips and leave them in the cold water overnight.
2
Cook until tender
Put them on the heat in the same water and simmer under a lid until the rosehips are tender, about half an hour.
3
Add the sugar
Stir in the sugar and let the jam simmer gently under a lid for 10 minutes.
4
Pot
Put the jam in clean jars and tie over with parchment paper.