Rinse rose hips, cut in half lengthwise, cut out calyx remnants and seeds and rinse very thoroughly a few times so that the seed hairs around them are removed. Boil rose hips with tap water until soft on the stove, strain. Grate quinces dry, grate coarsely, cook with honey, rosehip puree, juice of one lemon and gelling agent on stove for 3 min while stirring. While still hot, fill into hot rinsed jam jars, seal, turn jars to the other side and cool.
Use fruit spreads or possibly fillings.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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