ROSELLA JAM
Separate the red outer calyx from the inner green seed pods. Do not discard the green seed pods, they are full of pectin which will make your jam set. Pop them into a saucepan, cover with water, and boil for 10-15 mins to release the pectin. Strain the pods from the liquid, reserving the liquid.
Weigh your red calyces - put into a saucepan with an equal weight of sugar [I had 650g of fruit, so I added about 650g of sugar]. Add the pectin liquid and bring to the boil, stirring constantly. After about 20-30mins test your jam on a cold saucer. Keep checking until it wrinkles. The jam darkened and became a little thicker when it reached setting point.
Bottle in sterilised jars. Enjoy!!
fabulous- I planted my first rosella last week. i'll plant more when I have the energy to dig up some grass - which may be a little while. the jam looks fantastic.
ReplyDelete