Hey Fam! Rosella jam is pretty well known here in Australia, and I have been learning a lot about this beautiful flower that is related to the hibiscus. Since Queensland has such a beautifully tropical climate, this flower grows very easily here. Also known as the jam flower or jamming fruit, rosella is commonly used for making jam, cordial and tea.
This delicately floral jam is reminiscent of plum, bing cherry and rose buds. It’s vibrant deep red color with fuchsia tones is breathtaking in real life. This beautiful flower makes for such a lovely jam, and I can’t wait to bake with it soon! I’m thinking danishes…
It’s large seed is a great source of pectin, which is used to thicken jam. Simply separate the seed from the leaves by gently pulling the flower apart. This process is a little tedious, but not too bad. It reminded me of peeling and cleaning tomatillos if you’ve ever done that like I did oh so many times growing up and in kitchens.
After the seeds are naked, place them in a medium pot with just about an equal amount of water. For me, I used 2 cups of water per 2 1/2 cups of seeds. The water should just cover your seeds with a little wiggle room.
Cook at a medium low temperature for about a half an hour. Your pectin will be slightly thick but still watery at this stage while it’s still hot. Once it’s cooled down a bit, it will have the consistency of powdered gelatin that his been bloomed in hot water (for jello in particular).
I also made a tea out of it as recommended by the merchant who sold me these lovely rosella flowers. I simply steeped about 5 or 6 flowers into 2 cups of water for 3 minutes. My water was at around 180F. I don’t recommend brewing fresh herbs or flowers at boiling point because it tends to turn your tea bitter!
I hope you enjoy this simple recipe for Rosella Jam. I did not use the traditional canning method for this recipe at this time because I will be using the final product for some baking projects within the next couple of days.
Allow jam to cool completely in a proper container with the lid off until it reaches room temperature. Pathogens love being trapped in heat! Then store for up to one week in your fridge. This was a lovely culinary experience I learned during my stay in Australia, and I’m so happy I am able to share it with you. Enjoy fam!
- 2 1/2 Cups Rosella Seeds
- 2 Cups Water
- Flower petals from seeds
- 3/4 Cup Raw Sugar
- Remove seeds from flower petals and separate.
- In a medium size pot, place seeds and water and cook at medium low heat for 30 minutes.
- Please keep an eye on this. If you need a little more water, add about 1/4 of a cup.
- Strain pectin from seeds and use for jam.
- Place pectin, flower petals and raw sugar into a clean medium size pot.
- Simmer at medium high heat for about 20 minutes, and then lower the heat for another 10 or 15.
- Strain jam, and either save liquid for a cordial, or add some of it to your cooked flower petals.
- You may also blend this for a smoother jam. If you use your blender, allow mixture to cool completely first to avoid heat expanding in your blender.
- Store in a jar and use within one week unless you are practicing a formal canning method.