Rosella Jam - irresistible delight

Rosella Jam

Rainy days are perfect for making preserves. Today we made 13 jars of rosella jam. Last year we prepared over 50 jars of this absolutely irresistible jam. We use it in yoghurt, muesli and on slices of bread with butter. Rosella flowers are loaded with vitamin C and calcium as well as other vitamins and minerals.

Rosella Jam Recipe:
- Place a saucer for testing jam into the freezer.

- Separate flowers from inner seed pods. Put flowers into a  large pot  and seed pods into a small pot.

- Cover seed pods with water and boil for 20 minutes

- Strain water into pot with flowers

- Boil flowers for 15-30 minutes

- Combine equal amounts of flower liquid and sugar (one cup of flower liquid for one cup of sugar)

- Boil till starts to gel approximately 10 to 20 minutes. Test on a cold saucer from freezer: put spoon of jam on the cold saucer. Run your finger through the blob of jam and if the jam stays apart it's ready to bottle.

- Bottle into warm/hot sterilised jars. (To sterilise jars, wash carefully and place jars and metal lids on a tray. Leave in the oven at 120 degrees C for 15 - 20 minutes.)

Separating seed pods and flowers

Yummy Rosella Jam batch