Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
Measure the liquid and for every 600ml/1 pint use 400g/14oz of warmed sugar.
Put all this back into your pan and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.