Rose hips are the fruit of the rose plant and contain a lot of vitamin C. These fruits ripen at winter frost and turn deep red. Harvest rose hips for use in jams or jellies, or steep them to make tea. Rose hips aren't peeled in the standard sense, since the outside of the fruit is the desired part. Peel the rose hips in an inside-out fashion by removing the seeds and pith from the center, then save the rest of the rose hip for cooking.
Gather rose hips from your rose plants. Choose hips that are red rather than orange, but not deep red. Deep red hips can be overripe and will contain less vitamin C. Clip the rose hips off the plant with scissors.
Place the rose hips in a colander and rinse them well under lukewarm water. Place several hips on a cutting board.
Slice off the stem end of the rose hip if you left a long stem when you cut them. Slice the rose hip in half lengthwise. Cut several hips in this manner.
Scrape out the innards of the rose hip with a tiny spoon or paring knife. Remove the small seeds inside and the pith, which is hairy.
Dispose of the seeds and pith. Peel all rose hips in this manner.