Rinse the rosehip and elderberries. Drain and remove the berries from the vines. Add the rosehips, elderberries, and 1/2 liter (approximately 1/2 quart) of water to a saucepan. Cover and simmer for 20 minutes.
Mash the mixture with a potato masher, then pass through a fine strainer. Measure 650 g (approximately 23 ounces) of the berry mixture. Mix the berry puree with the orange juice and sugar in a pot. Bring to a boil and cook for 4 minutes. Divide the jam into the prepared jars, seal tightly, and cool completely.