Rosella

Rosella preserving and cooking ideas

Most people would think that the only thing to do with rosellas is to make jam. We don’t eat a lot of jam but I like to grow rosellas every year.

I’m a big fan of rosella tea. I like to dry some rosellas, and then mix this with mint and lemon grass for a lovely refreshing tea - it’s nice hot or cold and is full of vitamin C. I added it to many different tea blends. It gives a lovely rosey colour and tart fruity flavour.

To dehydrate, peel the calayx away from the seed. I have frozen the seeds for the next time I’m making jam with a fruit that doesn’t have a lot of pectin (eg strawbetty jam).

Rosella Jam

This is more of a how to than a recipe with measurements. The measurement of sugar and rosellas depends on how many rosellas you have. You can reduce the sugar but keep in mind that the sugar is what helps jam to set and to keep. If I reduce the sugar, I taste it after a while to make sure it’s sweet enough. I also water bath or fowlers vacola the jam once it’s in the jars to seal them. T…