After being away for a month or so, I came home to a very large haul of Rosella’s. Here is the recipe I used for the Jam.
1. Separate fruit into seed pods (green bits) and calyx (red bits) and WASH each carefully.
2. Red bits ONLY, weigh and ratio is 500gm – 2 cups sugar.
3. Place seed pods into saucepan and just cover with water. Bring to boil and then Simmer for approx 10 mins until water looks a little like syrup.
4. Drain and keep the liquid, toss out the pods.
5. Place calyx into a saucepan and pour the pod water syrup over the top. (this will look too dry, but it is NOT)
6. Bring to boil and then simmer for approx 15-20 mins, until all calyx are soft.
7. Add sugar and simmer for another 15-20 mins until mixture is jam like in consistency. (not too thick as it will thicken as it cools)
8. Pour hot mixture into sterelized jars, seal and turn upside down to cool.
Rosella Jam
