Rose Hip Jelly

This jelly has a lovely, burnt-orange colour, and has a velvety texture.

Ingredients:
2 quarts rose hips (approximately 2 lbs)
1 1/2 quarts water (6 cups)
1/4 cup strained lemon juice
1/2 package pectin crystals
2 1/2 cups sugar

~ Boil together rose hips and water, until the hips are soft enough to crush. Mash the rose hips a little, and continue to cook for a few more minutes. Strain through a fine sieve, to measure  2 cups of rose hip juice.
Add lemon juice and pectin, bring to a boil. Then add the sugar, boil until it tests for set (put a small dollop into a small dish and put in the freezer for 1 minute. Take out of freezer after minute is up and turn dish sideways, if the jelly does not move it is ready) .
Bottle and seal.