Rosella is an amazing plant. You can eat the leaves, the calyx are great for tea, jam or to add into dishes. After trying few different recipes how to do Rosella Jam, I have found my own way to make it simple, quick, easy and delicious. There is no need to cook the seedpods to add some pectin into your jam. The calyx got more than enough of it as well.
Ewa’s Rosella Jam
Remove the seedpods from the Rosella calyx. You can cut or blend the calyx into small pieces if you like but I like my jam with some bigger chunks in it.
Take 1 1/2 cups of raw sugar, 1/2 cup of water and juice from one lemon per 4 cups of fresh Rosella calyx. Cook it on low heat until reduced to your liking 🙂 Check the consistency on a cold plate after 15 minutes of cooking. Most of the time I’m having about 6 cups of fresh Rosellas to cook and the jam is ready to fill into the glasses about that time.
And here the video how I do it:
The best way for me to sterilize the glasses and lids is to rinse them with boiling water after cleaning them.