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.