Rosella Jam or Jelly
Rosellas are a native Australian member of the hibiscus family. The part of the Rosella that is used is the fleshy, ripe red calyx when the seed is not quite mature. The seeds and seed pods are discarded after being used as the pectin component. It is difficult to estimate time for preparation as this is dependant on how quickly the cook can separate the calyx' from the pods in the case of jam. Makes a slightly tart but sweet & unusually refreshing flavoured jam or jelly.
Ingredients
Makes: 1 Batch
- 500g Rosella Calyx'
- unbroken seed pods from above Rosellas
- 1 Granny Smith, or other cooking apple
- 1 lemon, juiced
- sugar equal to the weight to pulp (if making jam) or liquid (if making jelly)
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Jam: Separate Rosella Calyx' from seed pods and wash both calyx' and pods well. Place pods in water to cover and bring to boil then simmer 10 minutes without breaking seeds out of pods.
- Strain and throw away seed pods with seeds. Place Rosellas, grated apple and lemon juice in liquid then bring to the boil again. Simmer until Rosellas are tender. Weigh pulp then add equivalent weight of sugar.
- Jelly: Wash whole Rosellas and place whole Rosellas and grated apple in water to cover then bring to boil and simmer until Rosellas are tender without breaking seeds out of pods.
- Strain and throw away the pulp. Place the lemon juice in liquid. Weigh the liquid and add equivalent weight of sugar.
- Jam and Jelly: Place back on heat and bring to a rolling boil until the jam or jelly starts to set. Bottle in sterile jars then seal. They will keep for 12 months until the next crop is ready for picking if sealed correctly.
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Reviews and Ratings
Global Ratings:
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Reviews in English (1)
This is such an easy recipe without the fuss if separating the seed from the calyx . I have tried four other rosella recipes and this is the one I return to. Other ones the jelly is dark red, however this recipe the jelly is a brilliant red. Excellent and thank you!!!! - 08 May 2016
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