Wash rosehips and crush them slightly with a rolling pin.
Cover hips with water in a stainless steel pan and bring to boil. Remove from heat, cover, and let stand until cool. Strain through several layers of damp cheesecloth and discard fruit. Strain again through rinsed cheesecloth.
Measure 3 cups infusion into a large pan and bring to boil over high heat. Add pectin and bring to boil again, stirring. Add sugar and bring to a hard rolling boil, stirring constantly. Boil hard for 2 minutes exactly, stirring.
Pour into hot sterilized jars, seal, and Enjoy!