Wednesday, November 13, 2013



1kg Rosellas
4 cups water
4 cups sugar
2 tbsp lemon juice


1. Wash your rosellas in a dish of water. Remove the red fleshy calyx and the pods,and save each separately.(I run a knife gently around the bottom of the calyx near the steam and the calyx will unwind off.You will soon get the gist of what I mean). Place the pods in a saucepan, just cover with water and boil until soft. Remove from heat, strain and save the liquid. Place  the red calyx in a saucepan and using the liquid from the pods, just cover them.

2. Simmer over heat until soft,removeand measure the volume and add an equal amount of sugar. (That is- 1 cup of liquid with calyx to 1cup of sugar). Replace on the heat and simmer, stirring occasionally for 30-40 minutes. Remove and cool slightly then bottle in sterilised jars. If jam doesn't set, reheat and add jam setter.

*The pod have to be green as this indicates pectin is present.You can also make rosella cordial the same way, just add more water.

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