Rosella Jam Recipe

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4.86 from 7 votes

A bright crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Condiment

Cuisine: Australian

Servings: servings

Calories: 39kcal

Author: Libby Hakim

Equipment

sterilised jars with lids

Ingredients

fresh rosellas (this recipe uses ratios rather than specific quantities - see steps below)
water
caster or white sugar

Instructions

Separate the red, fleshy flower part of the rosellas (calyces) from the seed pods.
Wash seeds in water and then place in a saucepan. Cover with water (just) then bring to the boil and boil, covered, for 30 minutes.
Strain and retain liquid but discard seed pods.
Wash the calyces in water and place in a saucepan. Add the liquid from seeds and a little extra water if necessary to cover the calyces (just).
Bring to the boil and then simmer on medium heat for 20 minutes or until fruit is tender.
Remove from heat and measure the volume of the fruit mixture. Add the same volume of sugar and heat gently to dissolve the sugar.
Bring to the boil and then simmer for 20-30 minutes. The mixture will thicken and turn a very bright red colour. Stir a couple of times throughout the process to gauge whether it's thickening and make sure it's not sticking to the bottom of the saucepan.
Pour mixture into sterilised jars and place in fridge once they reach room temperature.

Notes

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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