Rosella Jam

Instructions

1. 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. 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. 3.

   Extracting Pectin: Strain and keep the liquid, discarding the seedpods into the compost.

4. 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. 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. 6.

   Final Cooking: Bring to a boil and cook for 10-20 minutes or until the jam has thickened.

7. 7.

   Storage: Transfer the jam to a clean jar and store it in the fridge.

Misc.

Notes

• The amount of fruit determines the quantities; adjust sugar volume according to the pulp yield.

• Seedpods contain natural pectin which helps the jam to set.