Remove blossoms and stems from the rose hips. Grate dry, slit open and (Ursula: Heavens, what a job!) scrape out the seeds precisely. Rinse thoroughly in colander under warm running water, drain and dry lightly.
Weigh and juice with the same mass of sugar for 1 hour.
Add lemon zest and vanilla bean and bring to a boil at high temperature, then gently make 1 hour, stirring frequently.
Remove spices, strain, mix in ginger and juice of one lemon and pour hot into jars. Seal well.
Tip: Stock up on high-quality spices – it pays off!
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