Start by picking a bag of rose hips, about 1 kg (2.2 lb) would do. Pick those from the Rosa rugosa rose.

Clean the rose hips by cutting of the top and bottom and halve the fruit. Use a teaspoon to remove the small white seeds.

Rinse all the rose hip shells thoroughly in cold water.

Rinse the apples and peel them. Remove the core and cut them into smaller pieces.

Pour all the rose hip shells and the apples in a large saucepan. Add the water and sugar.

Heat up the rose hip mixture and let it boil at low heat until the jam has the right consistency. It takes about 1 hour of boiling. If you think the jam has too large pieces of hose hips use a hand blender to make it more smooth.

Clean some glass jars using boiling water. This will kill all the bacteria and make sure that the rose hip jam will last longer.

Pour the jam in the glass jars , seal them and keep them refrigerated.