I suffered for this one, I really did. The rose thorns ripped my hands to shreds, my right hand was sticky with blood at one point
I got this recipe from a book I found in second hand shop, bizarrely enough, in the copper mine on the Great Orme in Llandudno this summer. It's called English with a Difference by Steven Wheeler and was published in 1988. It has some fantastic seasonal recipes as well as some 80's nonsense but seeing as it was written in the 80's I think we can forgive him.
The resulting jelly is pretty and tasty it's hard to put my finger on the taste, I guess something like hibiscus. It's on a par with my lavender jelly I made which was certainly a far less painful process.
Apple and Rosehip Jelly.
3lb crab apples
2lb rose hips
juice of 1 lemon
5 cm cinnamon stick
The original recipe suggests bunging all the fruit in a pan together but I didn't like this method. I'd suggest boiling the hips first til they're soft then give them a bash with a potato masher to break them up a bit, then add the apples and about 2pints of water together with the spices and lemon juice. Cook til the apples break up.
Strain through a jelly bag overnight. To every pint of juice add 1lb sugar, boil til setting point is reached and pot in the usual way.