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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.
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.