hmm..you know Michele, I'm still trying to dry those dahlias. They do grow between 3-4 ft, they're a pinky lavendar, the bloom is 8 inches across but they only have a slight scent...just wondering..."scuffing foot"

Lux, I typed before I thought. When I said early HT, I should have typed hT, as in hybrid of Tea roses. I see a lot of very close to what I think gigantea may be when I look at Safrano. Safrano doesn't bloom at the same cycle as many of my other Teas in the same bed. It will put on more growth sooner and seems to do so with less water. It's not all that similar to some other light yellow/buff/apricot teas. Maybe when more of my other teas put on size, they will be more like Safrano. But right now, they aren't. I think a survival mechanism for a rose that thrives in warm and humid environments would be a clean and quick drop of fertile hips. That takes away a potential reservoir for botrytis fungi to get established. You can't know how much I want to see R. gigantea in bloom somewhere. Ann

My recipe calls for 2 qts. hips. The spice and food coloring are optional and I actually think I like it best without either. The jelly is a beautiful color and makes a wonderful gift. Here's the recipe if you would like to try it. Rose Hip Jelly 5 cups prepared juice (about 2 qt. fully ripe rose hips and 6 ripe medium tart apples) 1 box SURE.JELL Fruit Pectin 1/4 tsp. ground mace (optional) 10 drops red food coloring (optional) 2 drops yellow food coloring (optional) 1/2 tsp. butter or margarine (optional) 6 cups sugar, measured into separate bowl BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. REMOVE stems from rose hips. Place in saucepan; add water to cover and bring to a boil. Reduce heat to low; cover and simmer until soft and mushy, about 1 hour. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into 6-8 quart saucepot. REMOVE stems and blossom ends from apples. Cut apples into small pieces (do not peel or core). Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Crush cooked apples; cover and simmer 5 minutes. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice; add to rose hip juice in saucepot. (If needed, add up to 1/2 cup water for exact measure.) STIR pectin, mace and food coloring into juice in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugar quickly. Bring to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger.

I think that's the answer. The other thing I thought of since posting is leaving the hips on the once-bloomers Duh! Thanks!