Wash the hips well and drain, cut the end and tail off, remove any leaves, otherwise the green tail and leaves might give it a bitter taste. Roughly chop and place in a saucepan and cover with 375ml water. Add the pared zest of half a lemon. Set to a slow boil, partially covered until they become mushy. (You don't want to boil away too much of the liquid).
Whilst it's boiling, get the jars and lids washed with soapy water, rinse really well and put on a tray with the opening facing up ready to be sterilised. Set the oven to 100C fan.
Check the hips by picking one and let it cool, squeeze it between your fingers if it breaks and has a mushy texture( not the pips, they will continue to stay hard, then they are ready.
You can do one of two things; pulse the hips and water in blender to break them up then strain or just mash with a potato masher and then strain. The second option will produce a clearer jam.
Coarsely grate the apples. Now place the strained liquid back into the saucepan and add the grated apple with the lemon juice. Now add the sugar. Stir on a low heat until the sugar has dissolved. Increase the heat and continue to cook for approximately 30 minutes. Place the jam jars in the oven to sterilise.
Now you need to test for the set. Place a small plate in the freezer to chill. Once its cold place a teaspoon of the jam on the plate. Once cool, push your finger through the jam on the plate – you're looking for it to wrinkle and not flood back in to fill the gap. If it’s not ready continue to boil for a further 10 minutes and test again, and again until its set. Pour into the sterilised jars and store in the fridge once cool.