I am consistently amazed when projects I try actually work. When I bought rosella seeds, having no idea what rosella actually was, I didn't think any would grow. When some did grow, I thought, well, they won't flower. When they did flower I said to myself, oh there won't be enough to make jam. And when I was making the jam in my mind I was thinking, well the jam won't set.
It just goes to show that I should never listen to myself, because I've obviously got no idea.
Good looking people, yes that's you - I made JAM! And not just any jam, but sweet, delicious Rosella jam. And with only 400 grams of rosella flowers. I am practically Nigella, only without all the money. Or that thing she has going on with the camera, I don't think I could do that.
Want to know how it's done?
Pick your rosellas after they have flowered. Three weeks I believe is the recommended time; I would recommend doing it when you have the time and inclination to make jam.
Separate the red calyxs (the outer part) from the seed pods. They just peel off. Cover the seed pods with water and boil for around 15 minutes until soft and kind of jelly-like on the outside.
Put your red calyxs into a large pot.
Add the seed pod water to the red calyxs, using a strainer. Because I had such a small amount of rosellas, I squished the pods right into the strainer to get as much of the water as I could, because it's the seed pods that make the pectin that sets the jam.
Discard the seed pods.
Add sugar to equal the amount of red calyxs, i.e. one cup of calyxs equals one cup of sugar. I also added two peeled and chopped apples, because I had such a small amount of rosellas.
Add the juice of one lemon (I used a lemonade, it was all I had and it worked fine).
Bring red calyxs, apples, sugar and lemon to the boil, and stir! Periodically check for setting by chilling a plate in the freezer and placing a small amount of jam mixture on the cold plate. Let it cool for a few seconds and then push it with your finger. If it wrinkles up then you have jam.
Bottle into sterilized jars and impress all your friends.
23 comments:
OOOO! AAAAH! Ali, you are a jammin´ legend! Your Rosella Jam looks fantastic. Maybe some scones....a tibble of cream....scrumdiddlyumptious!
Ooo Daffodil thank you so much, I wish everyone could come over and we could have a little afternoon tea! Wouldn't that be a bit of fun :)
Bob Marley would be proud of you (of all that Jammin' I mean).
Seriously, that jam looks good. Worth the wait, I'm sure.
Oh my gosh that looks incredible!!! Way to go :-)
By the way....Your header looks fantastic!!!! I want that guava in my belly!!!
You are brilliant. I know you would never admit it but you are!
Inspired by your post a while back about the flowers I bought some seed but then saw that you should sow them in Spring, so they are still in their packet. Do you remember when you planted yours? They obviously did very well.
well done!! you should be proud, and I imagined nigella reading the recipe to me as I read (if that helps ;-)
You are way to trim to be a Nigella...bet she hasn't even heard of rosella jam! Well done little Ali. Could you send a piece of bread with some of your jam down when you send my book please? I have never eaten rosella jam.
I like the new header too. I especially like the purple flowers and the steps up to your house...it look welcoming.
It's looking good, well done.
I'm guessing your lemonade over there isn't the same as our's - fizzy pop.
We're impressed : ) Hope Felix is feeling better soon. Great work x
But how does it taste?! It looks beautiful and you've explained the process really well, I was a bit confused before about which parts to use. I have some rosella seeds to plant out later in the year so I'll hopefully be giving it a go. :)
Oh Kat, I'm so glad that you can understand my instructions, being clear is not a particular talent of mine. I was confused about what parts to use too, which is why in my post I keep blathering on about the RED calyxs... we all know which part is red! And the taste... it's funny you should ask, because I was going to say this in my blog post, but I thought you might all think I was nutty... it tastes like Australia... I know nutty, but true. If you could bottle up the country that's what it tastes like. Try it.
Thanks Jodie, it's lovely that everyone thought of me today - and I'm so sad that I missed out on your hommus! Poor little Felix is as sick as I've ever seen him. I hope tonsillitis is a one off for him.
LBM you are right, not fizzy pop, soda, or soft drink, which is what we call it. Lemonade is a fruit. Tastes like lemon, but softer, you can drink the juice and your eyeballs don't pop out of your head.
Hazel the purple flowers are Jacarandas, there are two lovely ones that the council kindly planted out the front of my house. They are to die for when they are all in flower, just lovely. Your book went off today - I wanted to include a nice little note in there too, but the post office lass grabbed 'em and sealed 'em, quicksmart. I think she wanted to get my children out of her shop. That's one way to get good service I suppose.
Thank you Ally, and yes, think of Nigella :)
Missy, thank you! I am so very proud of this jam, I do feel as though some sort of award is merited :D. Now the rosellas were planted on the 18th of January this year, I know this because I have details of when the garden beds were built. It sounds a bit late though hey. I am sure you can plant them earlier, I don't think mine were nearly as big as they can get.
Mark, Bob would be proud of you for thinking of him! If your lovely wife bakes up some of that fabulous bread of hers, I will provide the jam :)
And Lady Leaves - thank you! If there is any left I will bring some for morning tea when we finally catch up in a place that's not randomly outside the doctors! I hope your little people are not showing any signs of illness after I rubbed Felix all over them on Monday?
Well done Ali! :-) The non-jammer has become a Rosella jammer ;-) Pictures as always, are excellent.
There's nothing quite like home-made Rosella jam - except perhaps Plum since they have a similar flavour but not texture. I drool as I type.
Rosellas grow over summer so hold those seeds until late spring. They're a Hibiscus-relative and Hibiscus love the heat.
Love the masthead photos Ali :-)
I love jam, especially with scones and cream. I've also learnt something new because I didn't even know there were rosella flowers...when I saw the title it did make me wonder why you would be putting jam on rosella birds???
Good information Ali, thanks, I will also be saving my seeds to plant until later in the year when we are getting ready for the heat and humidity again. Can you tell I love this time of year? I love your description that they taste like Australia :)
They do! This time of year is absolutely perfect... fresh, crisp(ish!) days, lovely and warm in the sun but without the intense heat, just perfect.
Judith I've tried that, but the birds don't like it :p. You must try rosella jam, it's very good.
Thanks Elaine! You know that I made it because you first gave me the idea too - that's your jar of jam! Although I think you might have to fight my mother for it.
re the header, I just had an email from an unusual lass who didn't like it and so redid it for me!
Goodness, Im impressed with that jam...well done..
You are a legend in your own time Ali - beautiful looking jam I must say! Gorgeous colour, good consistency, and can assume it tasted great too. I've only made it once and didn't try again, it seemed like too much bother. You on the other hand, have made it look easy.
Vivid mental images of beaks, claws, flashes of bright red and green feathers all stuffed into a jar...jammin rosellas!!
Your jam looks amazing.
Ali,
That just looks and sounds totally delicious! And all from your own home grown as well.....double whammy!
Good looking people is you Ali. But I still don't know what rosellas actually are. Sure sounds like deliciousness.
Wow, looks impressive and tasty too!
Never heard of Rosellas - though I do like jam.
Clearly you take no notice of anything at all that you say to yourself - and it seems just as well!
Esther
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