Rosella Jam
Yesterday while at the quilt group Mountain Quilters I was fortunate to be given some Rosellas.---
Not the feathered variety,but a member of the Hibiscus family!
Until I moved to Queensland some 30 years ago I had never come across these plants/fruits or jam,but now I would be one of my favourite jams.
The seeds are planted out in October and by late February through to April the fruits form and need harvesting before they mature and coarsen.
The plant itself is in my opinion worth having in the garden : it can grow to 5 foot in height,has shaped deepish green leaves and reddish stems and veins in the leaves;
The flowers are lemon single hibiscus-type blossoms and the fruit (hips) are a delightful waxy ruby red.
The only draw back is that they are an annual.
The jam is made by first boiling up the seed pods (which are removed from inside the red petals) in order to obtain the natural pectin for helping set the jam.
I'm off now to start on my first batch.
mmmm....homemade scones with Rosella jam and cream!