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.
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