Скачать или смотреть Roselle Hibiscus delicious in all forms! Jam has a light lemony-raspberry flavor.

We'd never heard of Roselle hibiscus until this year. It's not surprising - this year was our first successful garden! Now, we imagine Roselle Hibiscus will be a staple in our Spring garden.

Roselle boasts many great qualities (antioxidants and such), BUT the key thing for us is that it tastes DELICIOUS in all its forms!!! Amusingly, every recipe I found for Roselle hibiscus jam labels it as Rosella Jam. One day, we will figure out that logic. For now, we will enjoy the lemony-raspberry jam with a cranberry sauce consistency.

How do you use Roselle Hibiscus?

Recipe - this is scalable based on your harvest. The seed pod "reduction" serves as pectin for the jam.

Ingredients
Roselle Hibiscus calyxes
Water
Sugar
Lemon juice

1. Peel your roselle hibiscus calyxes and separate the outer strips from the actual fruit. We removed the red part closest to the stem and sent to the compost. Wash both parts well.

2. Put the seed pods in a sauce pan and cover with water. This was difficult for us as we found that the seed pods floated. So we pushed them down and made sure that it would be covered with water....if they had sunk. 😁 Bring to a boil and reduce heat to simmer for 30 minutes. Pods should be soft.

3. Strain mixture, reserving the liquid. Return the liquid to the pot. Add the outer strips from the calyxes. Return to a boil and simmer for 20 minutes.

4. Remove the pan from the heat. At this point, measure the contents to determine the amount of sugar to use. It is a 1-to-1 ratio. We used a large measuring cup. Return the mixture to the pan and add the appropriate amount of sugar along with a tablespoon of lemon juice. Bring to a boil and simmer until mixture thickens (about 20 minutes).

5. Remove from heat and allow to cool completely.
We ended up with about a cup of Rosella Jam.

6. Enjoy!

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