Rosella jam is a sweet treat in our house, we love it on scones, pancakes or straight from the jar! The seed pods contain pectin which is the element that will thicken and form the jammy consistency. The measurements of ingredients all depend on the number of rosellas you have, follow along for the recipe!
Ingredients
Rosellas
Sugar
Water
Squeeze lemon juice
Method
1. Separate the rosella calyx away from the seed pod. Set the calyx’s aside and add the seed pods to a saucepan. Add enough water to cover and simmer for 20 minutes.
2. Strain the seed pods and reserve liquid in another saucepan. Discard seed pods or put them into your compost!
3. Add the calyxes to your reserved liquid and simmer for another 20 minutes or until the mixture forms a jammy consistency. Add a little more water if needed.
4. Measure the mixture and add an equal measure of sugar and a squeeze of lemon juice. Mix to combine and simmer for 10 minutes.
5. Pour into jars and set aside to cool and thicken. Store in the fridge.
Tips for Growing Rosellas in Your Own Garden
Rosellas are very easy to grow and require little maintenance. In our subtropical climate, we sow our seeds in August or when the weather begins to warm. We raise the seedling and pot it up until the plant is 30cm tall.
When transplanting into the ground, ensure you choose a full sun position with plenty of room and soil rich in well-rotted cow manure or compost. These plants get quite large and need space. Their root systems are also quite shallow. Support the plant with a stake to avoid damage from high winds.
Rosellas begin to flower in Autumn and will end in winter. Harvest the rosellas once the flower has dropped off and the rosellas calyx has put on some size.
