Rosella jam

Step 1

Wash the rosellas in a dish of water. Remove the red fleshy calyx, and the pods, and save each separately.

Step 2

Place the pods in a saucepan, just cover with water and boil until soft. Remove from heat, strain and save the liquid.

Step 3

Place the red calyx in a separate saucepan and, using the liquid from the pods, just cover them.

Step 4

Simmer over heat until soft; remove and measure the volume. Then add an equal amount of sugar to liquid. (ie: 1 cup of liquid with calyx to 1 cup of sugar). Replace on the heat and simmer, stirring occasionally, for 15 to 20 minutes. Remove and cool slightly, then bottle in sterilised jars.