Rosella jam

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Rosella jam

Postby Mandy » Wed Mar 31, 2010 4:56 pm

Rosellas are a member of the hibiscus family and incredibly easy to grow from seed over the warmer months, in my area (Ipswich QLD). I first saw them as a child, when my grandmother would make a deliciously tangy rosella jam. The part that is used is the calyx, which becomes fleshy and red after the bush has flowered. A ratio of 1 kilo of calyxes, 1 litre of water and 2 kilos of sugar works well. You harvest the calyxes, rinse them, bring to the boil in the water and boil for 10 minutes. You then add the sugar and boil until the jam is done (usually around 20 minutes for this quantity).
Mandy
Jill of all trades, master of none ;)
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Re: Rosella jam

Postby Sam » Wed Mar 31, 2010 5:16 pm

I believe some foreign people - American, I believe, used to panic about Rosella Jam - they thought it was made from the birds!

Welcome back, Mandy - it has been a while!
“Tomatoes and oregano make it Italian, wine and tarragon
make it French, sour cream makes it Russian, lemon and
cinnamon make it Greek, soya sauce makes it Chinese, Garlic
makes it good.” Alice May Brock, Alice’s Restaurant Cookbook.
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Re: Rosella jam

Postby Mandy » Wed Mar 31, 2010 7:10 pm

:P That's classic! Thanks for the welcome back - it has been ever so long, I agree! We've finally purchased a home, so now I can actually have permanent gardens! It's ever so exciting :D
Mandy
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Location: Ipswich, QLD


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