Rosella Jam
This Rosella Jam is made from ripe rosella fruit, raw sugar, filtered water, and a squeeze of lemon juice, resulting in a tangy, sweet spread that you can enjoy on toast or desserts.
- Prep
- 10 minutes
- Cook
- 60 minutes
- Total
- 1 hour, 10 minutes
Ingredients
Instructions
- 1.
Prepare Rosellas: Remove the calyxes (red leaves) from the seed pods, then wash and drain them separately. Slightly break open the seed pods and add them to a small saucepan.
- 2.
Cooking Seed Pods: Pour filtered water into the saucepan until the pods are just covered, ensuring they're submerged. Bring to a boil and cook, covered, for 20 minutes or until the pods are soft.
- 3.
Extracting Pectin: Strain and keep the liquid, discarding the seedpods into the compost.
- 4.
Cooking Calyxes: Pour the reserved liquid back into your small saucepan and add the washed calyxes. If the calyxes are not submerged, add a touch more filtered water. Boil down for another 20 minutes, allowing the mixture to thicken.
- 5.
Jam Formation: Remove from heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with a squeeze of lemon juice.
- 6.
Final Cooking: Bring to a boil and cook for 10-20 minutes or until the jam has thickened.
- 7.
Storage: Transfer the jam to a clean jar and store it in the fridge.