|My rosella jam!|
I have never made jam before, and never used a rosella... so this whole process was one giant learning curve for me!
By the time I decided to make jam, I had maybe a third of a bucket of rosellas, but since my plant was starting to get sparse, didn't want to wait any longer!
- Rosella calyces
- Lots of granulated sugar - as much sugar as there will be fruit pulp
- Two pots
- Stirring spoon
- Sterilised jars*
* (I sterilise jars by putting the jars and lids in a large pot with about 1 inch of water in the bottom, and boiling for 10 minutes on the stove top. )
The first step (which I had already done before freezing each picked batch) is to separate the outer red fleshy calyx from the pod by running a knife around between the two. Apparently an apple corer works quite well too.
Next, place all the pods in a pot, and just cover them with water (you want them to only just begin floating).
|Rosella pods just covered in water.|
|Translucent pods after boiling - you can see the seeds.|
|Calyces in a pot (these are straight out of the freezer, so still have ice crystals on them).|
|Calyces condensed down after 5 mins of cooking.|
|After 20 minutes of simmering.|
Bring back to the boil, and boil (or high simmer) for a further 15 to 20 minutes, stirring frequently enough to make sure it doesn't stick. Test the jam for readiness by dropping a little onto a plate and wait for it to cool slightly - if it forms a skin which wrinkles when you push your finger through it, it's done!
|Boiling the jam.|
|Rosella jam jars!|
|With freshly baked bread and cream :)|