Rosella Jam

• Rosella calyx a big bowl full, 50-100
• Water just enough to simmer the fruit and seed pods
• Organic Sugar or Coconut sugar equal amount of sugar to rosella pulp after simmering
• Pectin half a cup of home-made pectin from the rosella seed pods

Best way

Separate the seed pod from the calyx:

1. Initially, the task of removing the seed pods from the calyx looks daunting but it’s actually quite easy.
2. Firstly, give the calyxes a rinse with water to remove any debris, dirt, or creatures.
3. Then, using an apple corer, place it at the bottom of the calyx and with a twist push motion the corer should easily cut through and capture the seed pod pushing it out the other end.
4. Place all the seed pods in a medium sized sauce pan and the fleshy calyx in a large sauce pan.

Simmer the calyx and seed pods (in different pans):

1. Use only just enough water to cover both the calyx and seed pods and place on the stove top on high to bring to the boil then reduce down to a simmer.
2. The simmering of the calyx is to break them down into a runny pulp and this should take around 40 to 60 minutes.
3. The reason for simmering the seed pods is to extract the pectin from the seeds as this will be added later to the jam to help make it set.
4. Simmer the seed pods until they break apart and turn into a cloudy syrup consistency.

Strain:

1. Strain the rosella calyx pulp through a medium strainer to catch any debris, which may not have broken down through simmering.
2. Straining also helps to break the pulp into a finer consistency.
3. Strain the seed pods (which should be almost all broken apart exposing the seeds) through a medium or fine strainer and retain the strained liquid pectin.
4. Add 1/2 cup of the pectin to the rosella pulp.

Weigh and add sugar:

1. Weigh the pulp and add the same amount of sugar then place it back into the pan and onto the stove.
2. Bring to the boil and then turn down to a simmer.

Setting point:

1. Monitor the jam stirring occasionally to ensure it does not burn on the bottom.
2. After about 40 minutes start checking to see if the jam has reached setting point by pouring a teaspoon of jam onto a cold saucer, which has been sitting in the freezer.
3. Leave the jam on the saucer for 1 minute then lightly push from one side with your finger.
4. If the jam crinkles and is gluggy, then it is set, turn the heat off.
5. If the jam stays like a syrup then continue simmering and check again every 10 minutes until setting point is reached.​

Nani's easy way

DO NOT Separate the seed pod from the calyx but wash well to remove dirt, debris and critters:
Simmer the calyx and seed pods intact:

1. Use only just enough water to cover both the calyx and seed pods and place on the stove top on high to bring to the boil then reduce down to a simmer.
2. The simmering of the calyx is to break them down into a runny pulp and this should take around 40 to 60 minutes.
3. ​Simmer the seed pods until they break apart and turn into a cloudy syrup consistency.

​​Strain:

1. Strain the rosella calyx/seed pod pulp through a medium strainer to catch any debris, which may not have broken down through simmering.
2. Straining & mashing  helps to break the pulp into a finer consistency.

​​Weigh and add sugar:

1. Weigh the pulp and add the same amount of sugar then place it back into the pan and onto the stove.
2. Bring to the boil and then turn down to a simmer.

​Setting point:

1. Monitor the jam stirring occasionally to ensure it does not burn on the bottom.
2. After about 40 minutes start checking to see if the jam has reached setting point by pouring a teaspoon of jam onto a cold saucer, which has been sitting in the freezer.
3. Leave the jam on the saucer for 1 minute then lightly push from one side with your finger.
4. If the jam crinkles and is getting thick then it is set, turn the heat off.
5. If the jam stays like a syrup then continue simmering and check again every 10 minutes until setting point is reached.

Skip to 4:27 mark to watch easy jam making

Bottle:  While the jam is still hot, carefully pour into sterilized jars, place the lids on, and set aside to cool. Stores in the pantry for up to 12 months (unopened) and refrigerate after opening.
Froth: During the simmering process for the jam and pectin a scum usually forms on top. For a better end product, carefully scrap the scum from the surface every so often and either discard or keep for a topping on ice cream
Jam not setting: If you find the jam just isn’t setting no matter how long the jam simmers then try adding some pectin to the syrup.
If the jam still doesn’t set, the setting point may have been missed but don’t despair as the rosella syrup can still be used as an ice-cream topping or a beautiful sauce for sweets or even savories!
Used by date: Jams and other similar preserves usually have a recommended use by date of 12 months; however, depending on storage conditions the shelf life may be reduced or significantly extended. Although not recommended, someone recently opened and consumed one of their home-made strawberry jams, which was over 5 years old and said the jam was as good as the day they had made it!
Upon opening, inspect the product to ensure there is no bacterial or fungal growth, putrid smell, or discoloring as occurred. If finding any signs of spoilage in the preserves, discard the whole jar – when in doubt, chuck it out.

ROSELLA FLOWERS IN SYRUP

Rosella Hibiscus flowers in syrup, edible flower petals in a syrup which is used as a cordial or mixer to be added to champagne, water or soda water. It is delicious over pancakes, waffles, custard, yoghurt or ice cream, and fresh fruit. The syrup can also be added to milk to make a delicious drink. This syrup will keep for months if refrigerated.
​ INGREDIENTS

• 3 cups of water
• 4 cups of fresh rosella flowers (seed pods removed)
• ¾ cup of organic sugar or coconut sugar (or ½ cup honey) feel free to add more to taste ( I have tasted up to one to one sugar/honey to rosella - a bit too sweet for me)

INSTRUCTIONS

1. Prepare rosella flowers for cooking by removing the seed pods & rinsing in cold water (read jam making above  to see how to remove seeds)
2. Place 3 cups of rosella flowers and water into a large pot and place on high heat until water starts to boil, reduce heat and allow to simmer for 10 minutes. Remove from heat and allow to cool. The water should be a lovely red color and the flowers should have lost their color and be a feint red (or even translucent in color).
3. Remove the flowers from the pot and discard.
4. Place the pot back on the stove on high heat and allow to boil, add in the coconut sugar (or honey) and stir until it starts to boil.
5. Continue to boil for 5 minutes (this will allow the mixture to reduce and thicken).
6. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
7. Turn the heat off and add the remaining 2 cups of rosella flowers.
8. Once cool, transfer the rosella in syrup (and flowers) into a sterilized jar (To sterilize a glass jar, rinse with extremely hot water (or place it in the dishwasher as most dishwashers will wash at high temperatures sufficient to sterilize jars).
9. Store in the fridge.
10. The strained calyces can be eaten as a dessert with ice cream or custard.