Wild Rose Hip Jam

• 8 C rose hip puree
• 6 C sugar
• 2 lemons

Squeeze lemons, retaining the juice and rinds. Slice the lemon rind very thin and cook in a small amount of water for 1 minute. Combine the puree, lemon juice and rinds, and sugar. Cook until the mixture is thick, about one hour. Spoon this into sterilized jars and process in the boiling water bath for 10 minutes.