ROSELLA JAM
Method:
Purchase or pick approximately 1kg rosellas. With sharp knife, cut bottom of flower, then
with your knife, make a slit on one of the petals. The flowers (petals) should all come off in one.
Keep kernel and put to one side. Place flowers in large saucepan and add 2 cups of water. Bring to the boil and lightly boil for 40 minutes, stirring occasionally.
You will be left with the pulp. Add an equal amount of white (approx 1½ cups) sugar to pulp and boil gently for another 20 minutes, skimming froth. Place in sterilized jars.
You don't actually have to use the kernel but it will provide more pectin (With kernel for pectin: use green kernels only. Boil kernels separately in 2½ cups water until jelly forms, stirring occasionally. Remove kernels or strain and add to mixture above).
DATE: August 2001
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