====== Rosella Jam ======

===== Ingredients =====
  * Fresh rosella fruits (calyxes and seed pods)
  * Sugar (equal parts to fruit pulp)
  * Water
  * Lemon juice (optional)

===== Procedure =====
  - Separate the red fleshy calyxes from the seed pods and wash thoroughly.
  - Place seed pods in a saucepan, cover with water (less is water is better than more), bring to a boil, then simmer for 30-40 minutes until soft.
  - Strain the liquid through a fine strainer, reserving the pectin-rich liquid.
  - In a large saucepan, combine calyxes with the reserved pectin liquid and extra water if needed.
  - Bring to a boil, then simmer for 20-30 minutes until calyxes are soft.
  - Remove from heat and measure the volume of the cooked pulp.
  - Add an equal amount of sugar to the pulp (1:1 ratio).
  - Optional: Add a squeeze of lemon juice for extra pectin and flavor.
  - Return mixture to low heat, stirring until sugar dissolves completely.
  - Bring to a rapid boil and cook for 20-30 minutes, stirring frequently.
  - Test for setting point by placing a small amount on a cold plate. If it wrinkles when pushed, it's ready.
  - Once set, remove from heat and pour hot jam into sterilized jars.
  - Seal immediately and allow to cool at room temperature.

{{:recipes:rosella_calyx_separation.jpg?200 |}}
{{:recipes:rosella_calyx_separation_2.jpg?200 |}}
{{:recipes:rosella_calyx_separation_4.jpg?200 |}}
{{:recipes:rosella_calyx_separation_5.jpg?200 |}}
{{:recipes:rosella_jam_1.jpg?200 |}}
{{:recipes:rosella_jam_2.jpg?200 |}}
{{:recipes:rosella_jam_3.jpg?200 |}}
{{:recipes:rosella_jam_4.jpg?200 |}}
{{:recipes:rosella_jam_5.jpg?200 |}}
{{:recipes:rosella_jam_6.jpg?200 |}}
{{:recipes:rosella_jam_7.jpg?200 |}}
{{:recipes:rosella_jam_8.jpg?200 |}}
{{:recipes:rosella_jam_9.jpg?200 |}}
{{:recipes:rosella_jam_10.jpg?200 |}}
{{:recipes:rosella_jam_11.jpg?200 |}}


==== Comments ====

HINT: Add more sugar if too sour

  - Use a sharpened 10-13mm pipe to remove the seed pod from the calyx easily and quickly
  - Use ripe rosellas for the best flavor.
  - Don't overcook the jam to preserve its vibrant color and fresh taste.
  - For a smoother jam, strain the cooked calyxes before adding sugar.
  - Store unopened jars in a cool, dark place for up to 12 months.
  - Refrigerate after opening and consume within 4-6 weeks.


{{tag>sauce_preserves_jams rosella_jam_recipe}}