Rose Hip Syrup

2 lbs rose hips (just under 1kg)
1 lb sugar (454g)

Crush the rosehips (I use a blender) and put into 3 UK pints (or 7.25 cups) of boiling water.
Bring back to boil and then remove from the heat and let it stand for 10 minutes
Strain through a jelly bag and when the dripping stops, return the 'mash' with another 1½ UK pints (or 3.6 cups) of boiling water.
Re-boil and allow to stand as before, strain. Pour both extracts into a clean pan and boil until the liquid measures 1½ pints (3.6 cups).
Add 1lb sugar.
Stir over gentle heat until sugar dissolves, and then boil for 5 minutes.
Pour into hot bottles, seal.