Rosella fruit are packed with vitamin C and with the fruit we have been getting from our four plants, I have been making lots of homemade rosella jam.
A small batch jam to use up the end of season fruit from your Rosella bush
A bright crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
Ever heard of Rosella Jam? Possibly not, unless you are Australian? So what is it, you say? Only the best preserve known to man! Known more to our grandparent’s generation as Roselle. The Queensland Jam Plant is a native of Africa and Asia, yet has bec...
This is an easy rosella jam recipe that will deliver fantastically delicious results. It's perfect for parties, snack time, or to give as a gift. It looks pretty no matter when or where you use it!
Rosella Jam – with chia seeds and Maple syrup (sugar-free)by Maria PageOriginal recipe: https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/sugar-free-rosella-jam/ep9px1tt-b4c45-019267-cfcd2-43hhl03qINGREDIENTS850g Rosella calyx (removed from seeds; keep seed pods)250g Maple syrup3 Tblsp Chia seeds (the setting ingredient!)3 cups Water (from simmered seed pods – contains some pectin)Juice of 1 Eureka lemon (optional)METHODRemove seed
A bright crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
This is an easy rosella jam recipe that will deliver fantastically delicious results. It's perfect for parties, snack time, or to give as a gift. It looks pretty no matter when or where you use it!
Rosella Jam making is a lesson in chemistry, botany and good time management but great fun and very rewarding. I think it is the most delicious jam on the planet. Rosella jam is made from the red fleshy calyx surrounding the green seedpods. These pods need to be boiled to extract the valuable pectin, essential for the thickening of the jam. Not all homegrown Rosella fruit ripen at the same time but they can be collected gradually and stored in the freezer until you have enough to make a worthwhile quantity of jam. TIP: Separate the green seedpod from the fleshy red calyx before freezing, and freeze in two separate bags. You are then able to add them to the individual bags in the freezer after they are picked and separated. They are also much easier to handle when already separated when it is jam making time. Otherwise it is a mushy and messy procedure. A good farmer's market should provide adequate quantities of fresh rosellas at this time of year to supplement what you have. Our friend Paul, brought me a couple of large bags of rosellas from the Mackay markets to supplement the fruit from my two homegrown plants.You will need to have at least half a bucket full of rosellas to make enough jam, to ensure it is worthwhile. Separating the seedpod from the calyx can be a time consuming and tricky procedure. Courtesy of a helpful neighbour of mine, we used a modified empty bullet shell to push the seedpod up through the calyx from the base of the fruit in a very simple operation. Primitive but effective.There are many homemade devices that have been used for this operation or you could just use an apple corer. Wear firm fitting gloves when separating the calyx from the seedpod. Ingredients: At least half a bucket of Rosellas 1 cup of sugar to each cup of pulp or 1 litre of fruit pulp = 1 kilo of sugar Water Lemon Juice (preferably not Meyer lemons) 1 green apple Simple Method: Trim the ends of the fruit if necessary and push through and extract the seedpods from the calyx with a small cylindrical implement. Put seedpods into a large saucepan and cover with water. Uncooked seedpods Boiled seedpods ready to be strained for the pectin Boil seedpods for an hour until soft and liquid is syrupy. Strain seedpods through two layers of muslin cloth into a preserving pan. Cool pods in muslin slightly and wear tightly fitting plastic gloves to squeeze the pods in the muslin and drain out the last of the seed juice (pectin) into the preserving pan. Add rosella calyx (husks) to the syrup and cook for 20-30 minutes or until soft. Remove pot from stovetop. Measure quantities of softened rosella calyx and add one cup of sugar to each cup of pulp, or (1 litre of fruit pulp = 1 kilo of sugar.) Add 1 green apple peeled and finely chopped. Add juice of one lemon for every 500ml (pint) of juice or pulp.(Four lemons for 2 litres of pulp). Stir over gentle heat until sugar is completely dissolved and bring to the boil. Boil mixture rapidly for about twenty minutes stirring continuously so that it doesn't burn. The jam may froth high in the saucepan and so it needs to be no more than half full before you start boiling. Cooking for too long darkens the jam. At this point test that the jam is setting by putting a teaspoon full on a saucer which has been in the freezer. Place it back into the frig for a few minutes to check that it is set. Remove from frig, and if you tip the saucer upside down and it doesn't drip, it should be set. Or if you touch the surface of the jam and it crinkles that is also a good sign. Bottle in warm sterilised jars and seal. They can be sterilised in the dishwasher or by the usual method of boiling them and drying them in the oven at a low temperature. 2 litres of fruit pulp makes about 12 average size bottles of jam. Voila! Rosella jam. Labels still to be printed. Best wishes Pauline
Rosella is a lovely addition to a glass of champagne, but also widely sought after for jam making. Both the leaves and petals of the rosella plant are safe (and delicious!) to eat, however it is the red calyx that is used to make everything from jams to cordials and teas. Here's how to grow and prepare it!
This rosella syrup can be used in drinks such as cordial or as a flavouring in things such as ice cream.
A bright crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
Here's how to make a Roselle jam with freshly plucked Hibiscus flowers. It's very easy to make. It just requires a bit of time to wash, peel, boil and stir. Altogether it's right around 1 to 2 hours max, to completion.
Making roselle jam gives me great satisfaction. Firstly, the roselle we use to make the jam is grown in our own garden (hence no chemicals). Homemade jam is also pure, made from fruit and sugar only without any extra ingredients such as preservatives or coloring. Last but not least, my whole family loves homemade roselle jam, and they would spread it on their toast or crackers every morning whenever there is a jar in the fridge. Homemade roselle jam, great with scones too I've made roselle jam a few times now. The first time I made it was with whole roselle calyx, hence we ended up with some texture in our jam. The next few times, I blended the roselle calyx first before boiling it with sugar. My family prefers the blended version. A few tips about jam making that I picked up while reading some cookbooks: 1. Use a stainless steel pot when making jam. 2. When making jam using tough-skinned fruit, the fruit should be simmered and softened first before adding sugar as sugar has a hardening effect. 3. To test if the jam has set, you can either use a sugar thermometer (the setting temp is 220F/105C), or place a teaspoonful of jam onto a frozen plate and if a crinkly skin is formed, then it has set. Another way of determining if it has set is something I learnt from Vivian's post - use your spatula and draw a line in the centre, and if it has set, the line can stay for a few seconds before disappearing. This homemade roselle jam is slightly tart, which make this a really appetizing spread. You can control the amount of sugar you put in too, I usually use about 3/4 cup of sugar to 250g of roselle. Now, I am waiting for my next roselle harvest so that I can make this for my family again :) Homemade Roselle Jam Recipe by Baby Sumo Preparation time: 20 minutes Cooking time: 40-45 minutes Makes 325-g jar Ingredients 250g roselle calyx, washed 1/2 cup water 3/4 cup caster sugar 1. Peel the roselle calyx from its seed pod. Place in a blender/food processor with 1/2 cup water and blend until you get a puree. Roselle harvest from the garden 2. Pour the roselle puree into a stainless steel pot and bring to the boil over medium high heat. Once boiling, low to medium low heat and add the sugar. Stir occasionally, making sure that the sugar has completely dissolved. Cook for about 30-35 minutes until jam has thickened. It will look jelly-like. To test if jam has set, please use one of the above methods (see above 2nd pic). Draw a line once the mixture looks "jelly-like" and if the line stays for more than a few seconds, your jam is ready. 3. Remove from heat, and pour into dry clean jars. Seal immediately. Once cooled, store in the fridge. The jam will thicken further once cooled completely. This jam will keep for at least 3 weeks. Note: If using unblended roselle calyx, simmer over medium low heat for 10 minutes before adding sugar. If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
Rosella makes one of my favourite jams and it is such an easy plant to grow in the tropics and subtropics for its fruit and to look stunning in the garden.
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A very colourful advert for the Australian "Rosella" brand of tinned jams and jellies as seen in the 1937 Sydney Morning Herald "Home Annual".
A bright crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
Rosellas are definitely be a firm favourite around here. Not only are they stunning plants, they are prolific producers without a great deal of input from us. We actually didn't even plant any this year, they self sowed them selves. I relocated them to where I wanted them and they survived. After the abundance last yea
Rosella Jam AVAILABLE IN 3 SIZES - 250g, 150g, 50g Please select the size you would like above. Step into a world of pure bliss with Middle Of Nowhere Creations' exquisite Rosella Jam, a delightful creation that embodies the very essence of Australia's natural beauty. Crafted with utmost love and care, this delectable gem captures the vibrant colours and flavours of the sun-kissed rosella flower, creating a jar of pure joy that will transport your taste buds on an enchanting journey. As you unscrew the lid, a burst of mesmerizing fragrance will fill the air. With every spoonful, your senses will be serenaded by the harmonious symphony of flavours — a perfect balance of sweet and tart. Middle Of Nowhere Creations takes pride in using traditional recipes passed down through generations, ensuring that the authentic taste of rosella is preserved in every velvety mouthful. The careful process of slow-cooking preserves the natural goodness, resulting in a vivid crimson hue that captures the heart of this beautiful flower. Spread a dollop of Middle Of Nowhere Creations' Rosella Jam on your morning toast, and you'll discover the perfect fusion of flavours. From the first bite to the last, you'll be swept away on a delicious journey, celebrating the amazing flavours of this unique jam. Indulge in the finest Rosella Jam that Australia has to offer, courtesy of Middle Of Nowhere Creations, and unlock a world of rich flavours that will leave you longing for more. Let each taste be a delightful reminder that some of life's sweetest treasures are found in the simplest, most authentic creations.
My journal as a Singaporean home baker and cook on tried and tested recipes.
Rosella Jam – with chia seeds and Maple syrup (sugar-free)by Maria PageOriginal recipe: https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/sugar-free-rosella-jam/ep9px1tt-b4c45-019267-cfcd2-43hhl03qINGREDIENTS850g Rosella calyx (removed from seeds; keep seed pods)250g Maple syrup3 Tblsp Chia seeds (the setting ingredient!)3 cups Water (from simmered seed pods – contains some pectin)Juice of 1 Eureka lemon (optional)METHODRemove seed
Yesterday we held a rosella jam workshop at Beelarong Community Farm where I have my allotment. Dorothea is the driving force behind the planting and harvesting of the rosella bushes. She also make…
Rosella makes one of my favourite jams and it is such an easy plant to grow in the tropics and subtropics for its fruit and to look stunning in the garden.
Here's a brand new palate tickling chutney for you, my dear friends! Roselle Flower Chutney....piquant, spicy with a touch of sweetness!
This is an easy rosella jam recipe that will deliver fantastically delicious results. It's perfect for parties, snack time, or to give as a gift. It looks pretty no matter when or where you use it!
These vivid ripe rosella fruit were in my garden back in April, and while I’m not so familiar with fresh rosella, I am familiar with the dried version. Rosella, also known as hibiscus is comm…
Psst! Love rose? Love sweets? Come over and learn how to make traditional rose petal jam from scratch using our simple and delicious recipe!
Rosellas are a wild hibiscus flower commonly found throughout Queensland & northern Australia. The rosella flower is vibrant in colour and uniquely tart in flavour. They are balanced perfectly in this rich & flavoursome blackberry jam.GOLD winner at The Ekka - Royal Queensland Show 2023 together with 3 other Paddington Jams- the Summertime Jam, Strawberry & Prosecco Jam and the Blueberry & Vanilla Bean Jam in the Cottage Industries Category. Great on toast, in baking or on a dessert of cake. Shop more Food and Drinks here.
Rosella is a lovely addition to a glass of champagne, but also widely sought after for jam making. Both the leaves and petals of the rosella plant are safe (and delicious!) to eat, however it is the red calyx that is used to make everything from jams to cordials and teas. Here's how to grow and prepare it!
Yesterday we held a rosella jam workshop at Beelarong Community Farm where I have my allotment. Dorothea is the driving force behind the planting and harvesting of the rosella bushes. She also make…
Here's how to make a Roselle jam with freshly plucked Hibiscus flowers. It's very easy to make. It just requires a bit of time to wash, peel, boil and stir. Altogether it's right around 1 to 2 hours max, to completion.
My journal as a Singaporean home baker and cook on tried and tested recipes.
A bright crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
Rosella fruit are packed with vitamin C and with the fruit we have been getting from our four plants, I have been making lots of homemade rosella jam.
