In a large pot, add the rosehip buds and the water and bring to the boil.
Cover and simmer for 45 minutes or until the buds are broken down and the consistency is that of a soft puree.
Using a strainer or vegetable mill, strain the mixture to separate the pulp and the seeds. Discard the seeds. Weigh the pulp and add to a pot with sugar of the same weight. Add lemon juice and bring to the boil.
The consistency of the jam will be determined by the boiling time – the longer it boils, the thicker the jam. Once sticky and thick, pour the jam into sterilised jars and seal.
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