Rosella Jam Recipe

Mary

Rosella Jam Recipe

This easy rosella jam recipe is made with fresh rosella calyces, sugar, water, and lemon juice. A sweet and tangy homemade jam perfect for toast, pancakes, desserts, and breakfast spreads.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4

Course: Breakfast

Cuisine: Australian, International

Calories: 45

Ingredients Equipment Method Video Notes

Ingredients

500 g fresh rosella calyces Seeds removed and washed
500 g sugar Adjust sweetness if needed
2 cups water For cooking rosella
2 tablespoons lemon juice Helps flavour and setting

Equipment

Saucepan
Wooden spoon
Knife
Measuring cups
Clean glass jars

Method

Step 1: Prepare Rosella. Wash the fresh rosella calyces thoroughly and remove the seed pods. Keep the red fleshy parts clean and ready for cooking.
Step 2: Cook Rosella. Add the prepared rosella and water to a saucepan. Cook over medium heat until the rosella becomes soft and releases its natural colour.
Step 3: Make Pulp. Mash the cooked rosella using a spoon or masher to create a smooth pulp. For a smoother jam, strain the mixture if desired.
Step 4: Add Sugar and Lemon Juice. Add sugar and lemon juice to the rosella pulp. Stir well until the sugar dissolves completely and the flavours combine.
Step 5: Cook Until Thick. Continue cooking the mixture until it becomes thick and reaches a jam-like consistency. Stir regularly to prevent sticking.
Step 6: Store in Jars. Pour the hot rosella jam into clean sterilised jars. Seal properly, allow it to cool, and store in a cool place or refrigerator after opening.

Video

Notes

Use fresh red rosella for the best colour and flavour.
Adjust sugar according to your taste.
Store opened jars in the refrigerator.
The jam becomes thicker as it cools.