Roughly chop the apples and place in a large, heavy-based saucepan with enough water to cover. No need to peel them, use the skins, cores and all. Pulse the rosehips in a food processor until broken down, then stir through the apples in the pan.

Heat the mixture until boiling, then turn the heat down and simmer for 30-40 minutes until the apples are pulpy. Line a colander with muslin or cheesecloth or prepare a jelly bag. Pour the fruit pulp and any liquid into the prepared strainer and let the liquid drip into a bowl for several hours. It’s often best to do this overnight so you can resist the urge to squeeze the bag or cloth - squeezing the bag or cloth will lead to cloudy jelly.

When the fruit pulp has drained, measure the liquid. For every 600ml liquid weigh out 400g of sugar and add both to a large, heavy-based saucepan. Heat gently, stirring to dissolve the sugar, then turn the heat up and boil until the mixture reaches 105°C / 220°F on a sugar thermometer (see notes for alternative method).

Pour the hot jelly mixture into hot, sterilised jars and seal.