Yes, the roma sauce maker is similar to the old squeezo, although yours will be all metal and mine has some plastic parts. I use the screen designed for tomato/apples. The juice that comes through is pretty thick. I don't want pear nectar, which is what I think it would be if I didn't strain it...I want pear juice. I save what is left in the straining bag for making pear sauce. I just didn't make reference to that since the OP stated they weren't making apple sauce. Using the sauce maker makes pretty quick work of things...although I have considered buying a steam juicer. Our first big crop of grapes is coming in now...I've been throwing them in the freezer because I've been busy with some out of town training for work. I have enough grapes in the freezer to juice now. Will try with the grape spiral and screen with the roma sauce maker (another similar brand is victorio), but I don't know whether that is the best method, or if steam juicing will be better. Have to work with what I have for the time being. Jill

I've done this, and made a really strong mint 'tea' with the water first. I used thinly sliced Thai peppers, no where near 2 cups, maybe one cup? They're pretty hot. The result is great on PP&J, as well as crackers and cheese - apple and heat, and in my case, mint. It takes a bit of time, after removing from the BWB, to invert the jars now and again until it all jells and the pieces of pepper remain in suspension.

Technically you are only supposed to refrigerate 24 hours before canning. The concern is bacteria in the food. Personally I would open the jars, and provided the juice tastes fine, I would boil the apple juice for 10 minutes, then repack in clean jars and process. Your aversion to risk may vary.

So, here is some of the other stuff that I've found. Colorada State Univ Extension says: Rose hips have little or no pectin; therefore, a gel is difficult to achieve without added pectin. Seed of Knowledge says: A half and half mixture of rose hip juice and apple juice makes a tasty jelly. With no other instruction, of course. And I found this recipe at the Brooklyn Botanic Garden site: Jolene's Grandma's Rose Hip Jelly Place 5 cups of dried apple slices into a deep cooking pot, cover with warm water, and let stand overnight. (Fresh apples won't do because their abundance of pectin would turn the jelly into rubber). The next day, add 5 cups of fresh rose hips (whole or chopped) into the pot and cover with warm water. Bring the pot to a boil and cook until very soft. Drain off the liquid through a jelly bag or cloth into a new pot. Add 2 cups of sugar for each pint of juice and boil for another 20 minutes or until mixture jells into a thick mass when dropped from a spoon into cold water. Pour into sterilized jars and seal. I'm a little surprised by the prohibition against fresh apples. Seems to me you could just stop boiling when it reaches the jell point. My crabapple jelly would have been rubber if I had boiled it for 20 minutes. It jelled in no time. I canned apple slices in a light brown sugar/apple juice syrup today. I saved the smallest greenest apples. I think I will just go ahead and make the juice from them and freeze it until I decide what to do. And this was on a blog from someone's grandmother's farmhouse cookbook: Rose-Hip and Apple Jam 1 pint rose-hips, really ripe (?!) 2 pints boiling water ¾ lb cooking apples (cooked until soft in ¼ pt water) 2 lb sugar Wash the rose-hips and put them into 2 pints boiling water. Simmer till soft. Mash with wooden spoon and strain through jelly bag, allowing it to drip overnight. Measure the juice and make it up to 1 ½ pints with cold water. Cook the apples in water until they are reduced to a thick pulp. Mix juice and pulp and bring to boil. Stir in sugar and when dissolved, boil rapidly until the jam starts. And there is always the possiblity of also making rosehip syrup.