Cherry Jam with Rosehip

Rinse and drain the rosehips. Add to a pot with 200 ml (approximately 7 ounces) of water and cook for 15 minutes until tender. Drain and pass through a fine strainer. Measure 200 g (approximately 7 ounces) of the rosehip puree. Rinse the cherries, remove the stones, and weigh 800 g (approximately 28 ounces) of the cherries. Puree the cherries, then add to a large pot with the reserved rosehips. Bring to a boil, stirring constantly. Cook for 4 minutes until the jam begins to thicken. Skim any foam that rises to the top, then transfer the jam into the sterilized, prepared jars. Seal tightly, turn upside down, and cool completely.