The rosella plant is native to Africa, and its fruit can be used in things like jam, sauces and syrups. Be sure to pack into warm sterlised jars for a good shelf life.
- 2 kg rosella, calyx and pods attached
- 1 cup sugar for each cup of pulp
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove the flowers from the rosellas (the hibiscus-looking petals) and then separate the harder green-red petals (calyces) from the seed pods. Wash both pods and petals separately. Place the pods in a medium heavy-bottomed saucepan, cover with water and set to boil for about 30 minutes. Place the petals in another, larger saucepan.
When the pods have boiled as above, strain, adding the juice directly to the petals. Bring petals and juice slowly to a boil, stirring often. Boig for about 20 minutes (the mix will reduce substantially) then add one cup of sugar for each cup of pulp, bringing back to the boil. Boil quickly for about 20 minutes, stirring after adding the sugar and occasionally to stop it sticking.
Put a tablespoon of jam on a saucer to see if set and cool in front of the fan or in the freezer for a short time. It is set when the cooled liquid wrinkles. Cool a little, then bottle in sterilised glass jars and seal.