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

1. Separate the red fleshy calyxes from the seed pods and wash thoroughly.
2. 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.
3. Strain the liquid through a fine strainer, reserving the pectin-rich liquid.
4. In a large saucepan, combine calyxes with the reserved pectin liquid and extra water if needed.
5. Bring to a boil, then simmer for 20-30 minutes until calyxes are soft.
6. Remove from heat and measure the volume of the cooked pulp.
7. Add an equal amount of sugar to the pulp (1:1 ratio).
8. Optional: Add a squeeze of lemon juice for extra pectin and flavor.
9. Return mixture to low heat, stirring until sugar dissolves completely.
10. Bring to a rapid boil and cook for 20-30 minutes, stirring frequently.
11. Test for setting point by placing a small amount on a cold plate. If it wrinkles when pushed, it's ready.
12. Once set, remove from heat and pour hot jam into sterilized jars.
13. Seal immediately and allow to cool at room temperature.

HINT: Add more sugar if too sour

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