Rosella Jam

Prepare Jars

• Wash jars well with a bottle brush, detergent and warm water.
• Dry outside.
• Swirl a small amount of water over the inside of the jar.
• Place in the microwave.
• Heat on high for one minute or until water completely evaporates.

 Ingredients:

• Rosella sepals and seedpods
• Sugar
• Water

Cooking Instructions:

1. Separate the red calyxes from the seedpods
2. Wash and drain each separately.
3. Place the canning rack on the bottom of the canner. Fill canner about half full (deep enough to cover jars) with water. Remove pressure regulator and overpressure plug from the lid. Check the vent pipe for obstructions and clear if necessary. Place the lid on the canner and heat water on high.
4. In a saucepan, add seeds and water until the seeds, when submerged, are just covered.
5. Bring to boil and cook covered, for 30 minutes.
6. Strain and reserve the seedpod juice in a second saucepan.  Discard the seedpods.
7. To this juice, add the washed and drained red calyxes. The juice may not completely cover the calyxes, but calyxes will boil down quickly.
8. Boil for 20 minutes until a pulp forms.
9. Strain the pulp through a medium fine sieve.
10. Measure the volume of strained liquid and return it to the pan. Discard the solids.
11. Add sugar to strained liquid. Start with a ratio of 1/3 cup sugar to 1 cup liquid. Check sweetness and adjust.
12. Boil quickly uncovered for 20 minutes or until the jam falls thickly from a spoon when tested.

Canning Instructions

• Pour rosella jam into canning jars, leaving a gap at the top as indicated by the jar’s fill line.
• Cap and gently twist the rings until finger tight.
• Check the water temperature. Adjust to about 140°F/60°C.
• Using the jar lifter, place filled jars on the rack in the canner.
• Check water level. The water should be 1 inch above the jars. Adjust with boiling water if necessary.
• Place the cover on the canner. Lock securely.
• Heat on high until water boils vigorously.
• Boil for 10 minutes, lowering heat to maintain a gentle boil.
• Turn off heat, remove cover, and allow the canner to cool for five minutes.
• Remove jars with the jar lifter. Lift straight up; do not tilt the jars.
• Place jars on a towel or cooling rack allowing a 1 inch space between jars.
• Allow jars to cool naturally for 12 to 24 hours before checking the seal. Gently tighten bands only when the jars are completely cool.