About this recipe
During my apprenticeship at the Watermark Restaurant, we made wild rosella jam every couple of days as it featured on the menu and on daily specials. Rosella jam goes perfectly with grilled meats, chicken and fish dishes. It’s also a great to use as the jam in lamingtons.
Rosella is sometimes referred to as Wild Hibiscus and I would recommend for rosella jam that you source seeded fresh or frozen rosella flowers. If you only have fresh, make sure you remove the seeds prior to cooking. This recipe is best made the day a few days before use.
Ingredients
500g (2 cups) rosella fruits, seeded
250g (1 cup) castor sugar
2 granny smith apples
450ml (2 cups) water
1 lemon juiced
Cooking instruction
Start by peeling and coring the apple then roughly chop into small pieces. Place in a small pot with the rosella and a little water and sugar. This compensates for the sourness of the rosella.
Slowly bring to the boil and allow to simmer for 45 minutes. The rosella jam will reduce slowly. When reduced use a stick blender to combine the jam. Allow to cool and refrigerate. If required pour into hot, sterilized jars, seal when cold.