OK, the rose hip honey is the first pic. Take the fresh hips and trim off the ends, cut them in half, scrape out the seeds and put in the jar. After 6 weeks strain off the honey and use the candied hips. I like to just eat the candied hips but we do put them in the pie too. The pie is a basic pumpkin pie recipe but the hips are pureed to make them a smooth consistency. We held back a few chunky ones for the added effect. I think it turned out well. My partner, Linda, is the cook and I'm the forager. She's working on a book with recipes. We keep collecting her wild food recipes when we have our wild edible meals. You can see what I'm talking about here.... http://www.moonwiseherbs.com/eat-wild-community-meals/
I forgot to mention the infused honey. That can be used like any other honey. Last fall we canned some pears in honey syrup. We decided to use the rose petal honey we made (same concept as the hips just petals with honey & strain). The pears turned out to have a nice rosey flavor. I bet it would be a nice twist on canned figs as well. We took the candied petals and I blended them up and made strawberry rose jam, WOW. We also made rosey apple sauce with the candied petals.
Rafed, as for the size of the rugosa hips, I collected those in the pic in Seattle. Thats a much milder climate than WI. I'm hoping the "Frau Dagmar" will have hips of similar size and will do well for me here.
Well, I hope I've helped to expand some horizons here. Who would have thought about eating roses! FYI Rugosas or other bush roses are the best for eating. Tea roses and vining roses have small hips and/or bitter petals. Small hips can be used for tea, just don't open up and clean out seeds. Here's a fun fact.... 1 cup of cleaned rose hips contains as much vitimin C as 10-12 dozen oranges.