Rose Hips Sweet and Sour

Put the honey with water, vinegar, juice of one lemon and cinnamon and boil. Put the rose hips into clean jars, pour the hot broth over them, close them on the spot and leave them to cool. The next day, pour the broth out of the jars. Heat it again and pour it repeatedly over the rose hips. Seal the jars on the spot and refrigerate. Shelf life: 1/2 year.

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