You don't even need to use apples to make rosehip jelly! Sugar and lemon juice with the fruit will produce a good jelly.

Rosehip Jelly
1kg rosehips, washed and roughly chopped
1 litre water
450g sugar
3 tablespoons lemon juice, approximately

Put rosehips in a saucepan with the water and boil for about 1 hour or until soft. Pour into a colander which has been lined with muslin and leave to drain overnight. Next day, measure the liquid and add 2 cups sugar for every 600ml liquid. Heat slowly in a saucepan until the sugar has dissolved, then boil steadily until a little tested in cold water will set. Skim off surface scum, add lemon juice to taste, then pour into bottles. Seal when cool.

But if you want to use apples, try this:

Pectin, Home-Made
Chop 1kg apple peelings and cores (or whole sour cooking apples or crab apples), cover with 4 1/2 cups water, and simmer gently, stirring occasionally, for about 45 minutes or until pulpy. Pour the contents of the pan into a scalded jelly bag suspended over a large bowl and leave to drain, undisturbed, in a cool place for 8-12 hours. Put 1 teaspoon of the strained juice in a jar and add 1 tablespoon grain alcohol. Cover the jar and shake it, then leave to stand for 5 minutes. If a jelly-like clot forms (pectin extract), then the juice has a good pectin content. This test can also be used to test the pectin content of fruit after it has had its first cooking. Store the pectin extract in the refrigerator. Use 1 1/4 cups of the extract for every 2kg low-pectin fruit and add it to the fruit after it has been cooked but before the sugar is added.

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.

Melly, here's some more if you haven't run across them in your search already:

From the Agricultural Gazette of New South Wales, Australia:

Rose Hip Jam
Select two pounds of rose-hips, two pints of water and cook until tender. Rub through a sieve, making a rose-puree. Cut four apples, peel and all, and cook in very little water until tender. Rub through a sieve, making an apple-puree. Combine rose hip-puree and apple-puree with two and onehalf pounds of sugar and one-third cup of lemon juice. Boil fifteen minutes after reaching the rolling boiling stage. Delicious!

Here's one I've had for 35 years at least. I don't remember the source. I researched it for my MIL when I was at college. It's really a marmalade; I've always meant to try it but never have. The closest I've come is rose-petal jam.

Rose-Hip Jam

3 cups fully ripe rose hips
1 orange
1 lemon
1 cup water
1 1/2 cups sugar

Remove the stiff hairs from calyx end of rose hips, split open and scrape out the seeds. Wash hips and measure 1 1/2 cups. Cut peel from orange and lemon in thin slivers. Add to the water and boil for five minutes.

Add sugar and stir until dissolved. Add the juice from the orange and lemon and the rose hips. Cover and simmer for 15 minutes. Uncover and cook until hips are clear and transparent and syrup is thick. Pour into hot sterilized jars; seal. Makes about two 1/2 pint jars.

Carol

Melly

My German friend just boils apples and rose hips together and makes the jelly. It is to die for. I tried to get quantities for you but she says she just puts about half and half.

I wish I could give you more. It is really, really, really good though.

have fun
Marie

Thanks Marie,
I like the KISS factor (keep it simple s-----, we aren't allowed to say that s word around here!)
Melly

Linda Lou,
I know you haven't had your steam juicer very long, but do you have any idea whether it would work to combine the apples and rosehips in it to make the juice. I really h--- using a jelly bag and the steam juicer was nice and simple. (When you have small children, it really does affect your vocabulary, doesn't it?)
Thanks, Melly