The rose hips should be bright red; chill after picking.
Remove the blossom and stem ends.
Slit the hips in two and discard the seeds and any tough flesh.
Cover with water and simmer until soft.
Press them through a sieve and measure the pur6e.
There should be about four cups of puree.
If not, adjust the recipe accordingly.
For each four cups of puree add one cup finely diced pineapple.
Meanwhile cook the lemon in the half cup of water for ten to fifteen minutes.
Drain it and add it to the puree.
Add the sugar, bring to a boil and simmer slowly until thick.
Pour into hot sterilized jars and seal at once.