Selects ripe hips. Washed and cleaned of stems and gum leaves. Flooded with water, enough to cover. Boiled until soft and rubbing sore 3-4 times through different screens: the first time in less sieve to remove seeds and skins; second and third - in thicker screens, to remove the hair of Shipkov fruit. The resulting rose hip puree cooked with sugar (1 kg of rose hip puree - 1 kg of sugar) in style layout containers while stirring with a wooden paddle. The finished jam thickens and gets shine and more hot distributed in dry containers.