How to Make Delicious Rosella Jam With Only 3 Ingredients

Updated on March 15, 2017
3.3 stars from 23 ratings of Rosella Jam

Rosella jam is possibly one of the best tasting jams I have ever tried. Rosella fruit comes from the Roselle plant, or Hibiscus sabdariffa. I stumbled across this beautiful fruit this past weekend while walking around the local markets. Immediately I was drawn to the beautiful flower shape and knew instantly I had to take some of these babies home with me... Upon filling my bag, the owner of the stall informed me that you had to be careful of the bugs. Initially, this was a little concerning, the images that popped into my mind was hundreds of bugs emerging from these lovely fruits because based on the way the girl described it, it was starting to sound like something of a horror movie. As my bag was full though, I pushed through and had big plans to get these in the sink and clean them ASAP... (That may be a bit of my obsessiveness coming through.)

The girl explained that the green seedpods inside the fruit needed to be separated from the beautiful red calyx. She then advised to boil the seedpods in enough water to cover until they became soft, then to use the liquid to pour over the separate calyx and boil further until this fruit was soft. Once this was done, add even amounts of sugar to the mix and simmer for awhile until the mix had a jammie texture. Sounds easy right? Well it was, and the result was a delicious, smooth, silky, sweet jam with a bit of a tartness that made my tastebuds feel as though they had gone to heaven... Trust me: this is worth a try if you ever come across these wonderful, unique fruits!

Another good note about the Rosella fruit is that they are good for you. So it's worth getting some of their nutrients into your diet! The recipe below will make around 2 tall jars, but adjust the recipe to your needs... This could also make a great festive gift idea!

Ingredients

  • 500g Rosella fruit, Seedpod separated from the Calyx and Bracts
  • Aprox 2 cups Sugar
  • Aprox 2-3 cups Water

Instructions for Making the Jam

  1. First fill your sink with water and soak these Rosella fruits for sometime. There will be bugs so its just a case of flushing the water through them a few times just to get rid of them all... It appears these bugs can swim though so don't be afraid to be a little rough with the fruits to make sure they are bug free...
  2. Next the long tedious process of separating the beautiful red calyx from the seedpod. To do this I basically pulled each stem of the fruit off one at a time then removed the bracts from the green seedpod. The girl who explained the process stated you can simply pull the green seedpod from the centre whilst leaving the fruit intact. I tried this and failed miserably, but if you can do this by all means do it (the whole flower is called "Hibiscus flower," and these are found in syrup that you can add to your cocktails - I've seen them in the bottle-shops, definitely a fancy twist, and if you can do it yourself even better!). Once they are separated rinse them again really well as sometimes they have some excess residue and you want to make sure there are no hidden bugs!
  3. Put all the green seedpods in a saucepan and put enough water to cover the pods. What happens next is quite amazing the pods will release what is called pectin! This is completely natural and will mean you do not have to use a setting agent. Softly boil the seedpods for about 5-10mins until they go soft and the water gains a slightly sticky texture. Strain the liquid and discard the pods.
  4. In another saucepan, put the rosella fruits and cover with the pod liquid and a little bit more water if necessary to keep the fruits covered. Simmer for around 5-10mins until fruit is soft and an almost syrup like texture forms, add to this mix even amounts of sugar (for 500g of rosellas, I used apron 2 cups sugar, but please adjust according to your quantity).
  5. Let the rosellas and sugar simmering for about 10-15mins, you will see the consistency become very jam like and thicken. Remove from the heat and put in your prepared jam jars or glasses and let cool before putting in the fridge. Enjoy you have made your very own preserve!
  6. Also you can use this same recipe to make rosella cordial. Just add more water. This recipe is very simple, and you can't go wrong if you just follow your intuition. Trust me, you won't regret trying this!
Click thumbnail to view full-size
Beautiful Rosella FruitsBubbling away....Finished product...Looking delicious....Ready to eat.....heavenly!
Beautiful Rosella Fruits
Beautiful Rosella Fruits
Bubbling away....
Bubbling away....
Finished product...
Finished product...
Looking delicious....
Looking delicious....
Ready to eat.....heavenly!
Ready to eat.....heavenly!

Questions & Answers

    Comments

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      • retromellie profile imageAUTHOR

        retromellie 

        4 months ago from Australia

        Hi Mary, I haven’t made this jam for quite some time, but from memory it made aprox 3 cups of jam.....hope this helps :)

      • profile image

        Mary Lester 

        4 months ago

        Approx how much jam from 500g of rosellas please? Only asking as a friend of mine lives 4 hours away and wants my rosella fruit am happy to arrange for her to get it but only if I have enough for her to make a reasonable amount of jam

        Cheers Mary

      • retromellie profile imageAUTHOR

        retromellie 

        9 months ago from Australia

        Sorry to hear JKJ, perhaps you used either not enough sugar or to much water? This does make a delicious syrup which you can use in deserts or as a mix in cordial or cocktails though so I hope it doesn't go to waste.

      • profile image

        JKJ 

        9 months ago

        This recipe did not thicken at all for me? Very frustrating as it took me an hour to make. I guess I will use it is a syrup

      • retromellie profile imageAUTHOR

        retromellie 

        5 years ago from Australia

        Apparently the Roselle Plant is most likely to have originated from West Africa, however is very popular in most Asian countries and is grown pretty much worldwide from the research I can gather.....I hope you can find it too.....I had to go to a local farmers market to find it and only stumbled on it by chance....good luck with finding it though FullOfLoveSites and thanks for the comment! Be sure to let me know how you go if you do end up making it :)

      • FullOfLoveSites profile image

        FullOfLoveSites 

        5 years ago from United States

        That's why the fruit looks like a hibiscus petal, I found out it's actually related to it. Where does the fruit originate from?

        I hope I could find that in local markets. Voted up useful, interesting.

      • retromellie profile imageAUTHOR

        retromellie 

        5 years ago from Australia

        Thanks for the comment Torrilynn, it is very simple and easy to make you, must give it a try if you get the chance! :)

      • torrilynn profile image

        torrilynn 

        5 years ago

        RetroMellie,

        thanks for sharing how to make jam

        i like how you only need three ingredients

        which means it is simple and quick

        Voted up

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