Rose Hip Jelly

Preparation : Remove the blossom remnant from the rose hips. Bring the rose hips and enough water to cover them to a boil and simmer for 10 minutes. Crush the rose hips or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 4 cups. Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. Yield: 8