Rosella Jam |
Rosella Jam Recipe:
- Place a saucer for testing jam into the freezer.
- Place a saucer for testing jam into the freezer.
- Separate flowers from inner seed pods. Put flowers into a large pot and seed pods into a small pot.
- Cover seed pods with water and boil for 20 minutes
- Strain water into pot with flowers
- Boil flowers for 15-30 minutes
- Combine equal amounts of flower liquid and sugar (one cup of flower liquid for one cup of sugar)
- Boil till starts to gel approximately 10 to 20 minutes. Test on a cold saucer from freezer: put spoon of jam on the cold saucer. Run your finger through the blob of jam and if the jam stays apart it's ready to bottle.
- Bottle into warm/hot sterilised jars. (To sterilise jars, wash carefully and place jars and metal lids on a tray. Leave in the oven at 120 degrees C for 15 - 20 minutes.)
Separating seed pods and flowers |
Yummy Rosella Jam batch |
No comments:
Post a Comment