Recipes
Roselle Jam
Ingredients:
- Rosellas
- Sugar
- Water
- 1 teaspoon of butter
- The juice of 1 lemon
The Recipe:
- Separate red calyxes from the seedpods
- Wash and drain each seperately.
- In a saucepan, add seeds and water until the seeds are just covered. Tip: (Add a little extra water to the seeds, at this stage, if necessary, rather than adding extra later)
- Bring to boil and cook covered, for 30 minutes.
- Strain and reserve the juice in a second saucepan. The seeds can now be discarded.
- To this juice, add the red calyxes which have been thoroughly washed and drained. The calyxes may not be completely covered with juice, but they will boil down very quickly.
- Boil for 20 minutes until a ‘pulp’ is formed
- Measure the volume of cooked pulp and return to pan. (measurment is needed for step 10)
- Add one good teaspoon of butter, and the juice of one lemon.
- Add an equal amount of warmed sugar to pulp. For example add 1 cup of sugar to each cup of pulp, stirring well till all the sugar is completely dissolved. (pre-warm sugar on a heat proof tray, in a oven on low heat)
- Boil quickly uncovered for 20 minutes or until jam falls thickly from a spoon when tested.
Roselle Drink
4 cups roselle calyces
6 cups water
1 cup sugar
1 tablespoon whole cloves
1 tablespoon whole allspice
3” piece of cinnamon
1 cup orange juice
2 tablespoons lemon juice
Cover roselle calyces with water and bring to a boil. Lower heat to a simmer and cook for 15 minutes. Strain juice through a jelly cloth. Combine recovered juice with sugar and spices and simmer for another 15 minutes. Strain out solids, and combine with orange and lemon juice. Serve hot as a winter drink or cold in the summer. Depending upon your tastes you may prefer to mix with additional water to thin it out, especially if you are using as a cold summer drink.