Rosella Jam 18 February, 2008
This is a recipe I get asked for a lot. It’s our favourite jam here. So far I’ve made 2 batches this summer, with at least one more larger batch to come. I originally got my recipe from Greenharvest and adapted it.
You need:
1 kg rosella husks
1 L water
2kg organic raw sugar
(or any 1:1:2 ratio)
Remove husks (calyx) and discard seeds and stems. Weigh husks. Boil with water for 10 minutes. Add sugar. Boil for 20 minutes. Test on saucer in freezer. If set, bottle into sterilised jars. Seal while hot.
Rosellas also make a lovely cordial and a tangy red tea.
I made another batch today, and when making less than the 1kg of rosella quantity, you don’t need to boil the jam for as long. When you see it thicken, test and take it off the heat.
Hi Belinda,
I have just grown my first crop of rosella, my question is… and it feels dumb even writing this - do you pick the fruit/husk/calyx after they have flowered or before? I have eaten stacks of rosella jam in my life but never been involved with this end of the process. At present there are a few few flowers that opening, but many more are about to follow. Kind regards, Rosie
Hi Rosie! After the flower dies, the calyx is a small version of the photo above. Let it grow large until it contains a round seed pod. Pick while the seed pod is still green and calyx is plump.
Enjoy!
Bel
Hi Bel,
Been down to the rosella patch and there are quite a few big fat calyx ready for picking. Work tomorrow so I’ll leave it till the weekend when I can enjoy the process. Looking forward to making the rosella tea.
Regards, Rosie
Dear Belinda,
Last year I made a batch of rosella jam and bottled it. As I opened the jars, I found there was mould growing on the top of the jam. How can I avoid this problem in future?
Thank you.
Kate.
How long were they stored and in what conditions? They should be in a cool, dark place. Were the bottles well-sealed - did they ‘pop’ to open as if they’d been thoroughly sealed whilst hot, creating a vacuum? You need metal lids - not plastic. Were they (and the lids) sterilised? Did you scoop the ’scum’ from the top of your jam? There are so many variables with jam-making. I’ve never had mould, but I do know that any of the things I mentioned can contribute to a mould problem. I hope you can rectify the problem and this year’s jam lasts longer!
I made Rosella jam for the first time abount 3 wks ago, turned out brilliantly. Made a second batch last week but unfortunately the jam was a bit runny can you advise me on what to do, can i add something in to thicken it up or is it to late. Did i not boil it long enough!!
Thanks
Tanja
Tanja, if you boil it too long, it turns syrupy and doesn’t set right. If you boil it not long enough, it doesn’t set right. I never use a thermometer or anything. Even my runniest rosella jam sets just enough in the fridge to be of use on toast etc. Will it set enough in the fridge? Is it of use as an ice-cream topping, through yoghurt, in puddings and cakes, in milkshakes or otherwise used as-is? If not, you could buy some jamsetta sachets from the supermarket and empty it all out, bring to the boil, add Jamsetta and boil as per packet instructions, then re-bottle. Still, no guarantees!
Was it a very large amount of jam? I hope you find a solution…
Thanks Bel, I did reboil the batch and all is good!!
Just a quick question about the actual plant, I have 2 plants, side by side in a rather large enclosed chicken pen. One of the plants is looking rather sick, leaves are brown and curled - any suggestions what this might be from.
Thanks Tanja
Yay!!
Tanja, the plants only live for a season, so once they fruit they go yukky-looking and you pull them up and plant again next Spring. Save a couple of rosellas and let them go brown on the plant so you’ll have your own seed for next time.
Bel