*Notes on Rosella Jam

Rosella jam is readily available pre-made, but if you’d like to make your own: Remove the outer calyx’s (the red bit) from the rosellas, reserving the inner green pods. Place the pods in a small saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for 30 minutes. Strain and discard the pods, keeping the liquid (it contains the pectin to help your jam set). Place the rosella calyx’s into a medium saucepan and add the pod liquid (it doesn’t need to cover the fruit, it will cook down very quickly). Simmer over a low heat until the fruit breaks down in the liquid, then measure the amount of pulp you have, and add the same amount of sugar by volume.Simmer over a low heat until the jam becomes very thick, stirring occasionally. When I think mine is ready, I like to put a little bit on a saucer and put it in the fridge to check that it sets firmly enough.

Pour the jam carefully into heat proof sterilised jars.