It's jam time! Bit of work but you get so much back in return. Here's one I just finished, using rose-hips. I collected around 4 kilos of hips from "rosa rugosa" plants, they now carry hundreds of ripe hips. Other rose varieties may work perfectly too. Rose-hip jam 1. Start by washing them a few times. Mother Pollution isn't all that clean and flies may have left their business cards behind. 2. I know it's quite a job, but break all those crowns off, one by one. It's a good idea to switch to zen-mode before proceeding. 3. Put them in a large pot and submerge with water. Cut a sheet of baking paper into a "cartouche" and also put the lid on. Gently simmer for an hour or so. 4. Let cool a little and pass fruit + cooking water through a foodmill, a few large spoonfuls at a time. Do stay in zen-mode, aaarrrggghhh!! 5. It was all worth it. You now have a giant heap of seeds and a thick juice. Say goodbye to the seeds. At this point the juice goes in my cellar for a night's rest. Zen-mode off, have a few beers. 6. Day 2. Boil the juice with sugar, normal ratio is 1/1 sugar/fruit. I use pectin sugar which allows me to reduce the sugar content and shorten the cooking time. Ratio with pectin sugar; 800 sugar on 1000 fruit. Cooking time; exactly 4 minutes hard boiling and stop immediately. Fill the pots, close and turn upside down to hermetically close them. Let cool. Time for a taste; it was indeed all worth it!!! 7. Labeled and ready to store in the cellar. Now exactly 7,650 kilograms of heavenly rose-hip jam. Next will probably be elder berries, also very much ready to pick... What's on your program?