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Clean, wash, and remove tops and bottoms of rosehips.
Mix rosehips with an equal amount of sugar in a clean jar.
Leave the jar in a cool place for 2-3 weeks, shaking daily.
After 3 weeks, filter the liquid from the solids and bottle it.
For jam, cook rosehips, raspberries, figs, and apples together.
Add sugar and simmer until it reaches 104°C (219.2°F).
Pour the jam into a clean jar and seal it.
For vinegar infusion, add rosehips and vinegar to a jar and let it sit for 3-4 weeks.