Rosella Jam

Recipe provided to us by RiverMint Dining


Hibiscus sabdariffa


60 Rosella calyxes
Water — for simmering
Sugar — 1:1 ratio with simmered Rosella pulp
Pectin — ½ cup (may be made from Rosella seed pods)


  • Separate the calyx flesh from the seed pod.
  • Place all seed pods in a saucepan, and the calyx flesh in a large cooking pot.
  • Cover each with just enough water and bring to boil.
  • Reduce heat and simmer each for 40-60 minutes.
  • Strain the calyx pulp through a medium strainer.
  • Strain the seed pods through a fine strainer. Keep the liquid — this is homemade pectin.
  • Add ½ cup of the pectin to the calyx pulp and weigh.
  • Weigh an equal amount of sugar and add to the pulp and pectin.
  • Bring your jam mixture to boil then reduce heat to simmer for 40 minutes, stirring occasionally to avoid burning.
  • Check if mixture has reached setting point by pouring a teaspoon onto a cold plate. If your sample remains syrupy, continue simmering and check again every 5-10 minutes. The mixture is ready when a cooled sample takes on a jam-like consistency.
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