Recipe for rosella jam, also known as hibiscus jam
2 min readNov 5, 2023
Ingredients
- 2 cups fresh rosella flowers, calyxes only, trimmed and washed
- 4 cups water
- 4 cups sugar
- 1/2 lemon, juiced
Instructions
- Place the rosella flowers in a large pot and add the water. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the flowers are soft and the water has turned a deep red color.
- Strain the liquid from the flowers and discard the flowers. Return the liquid to the pot and add the sugar and lemon juice. Bring to a boil over medium heat, stirring constantly until the sugar has dissolved.
- Reduce heat to low and simmer for 30 minutes, or until the jam has thickened. To test if the jam is thick enough, place a small spoon of jam on a cold plate and let it cool for a few minutes. If the jam wrinkles when you push it with your finger, it is ready.
- Remove the pot from the heat and let the jam cool slightly before pouring it into clean, sterilized jars. Seal the jars tightly and let the jam cool completely before storing it in the refrigerator.
Tips
- For a smoother jam, you can puree the rosella flowers before simmering them in the water.
- If you don’t have fresh rosella flowers, you can use dried hibiscus flowers. To use dried hibiscus flowers, steep 1 cup of flowers in 4 cups of hot water for 30 minutes, then strain the liquid and use it in place of the water in the recipe.
- Rosella jam can be stored in the refrigerator for up to 6 months.
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