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	Rose-Hip Marmalade This is based on a Danish recipe for a delicious cross between a jam and conserve. The result does not set solid but is very full of fruit. In Denmark it is often stored away to be eaten in late winter or early spring when it is as welcome as a tonic. Any large fruited, fleshy rose-hips will do either from the wild or from bushes such as the Japanese rugosa garden roses. Ingredients 1 kg (2 lb) rose-hip shells, cleaned of all seeds, 175ml (6 fl oz) distilled malt vinegar, 275ml (10 fl oz) water, 1/2 vanilla pod, 500g (1 lb) sugar, Juice of 1-2 lemons Put rose-hips, vinegar, water and vanilla in a large pan. Simmer gently until almost completely soft. Add the sugar and cook until the hips are really soft and the marmalade thickened a little. Add the lemon juice to taste. Remove the vanilla pod and pot into large jars, preferably china, not glass, to stop the preserve losing its colour. Peaches in Cognac >>

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