Rosella Jam: the delicious recipe for a beautiful homemade jam

If you've never had rosella jam, you're in for a treat. This super easy jam recipe is incredibly popular in Australia thanks to its delicate rhubarb-berry flavor and sweet-tart taste.

Rosella jam is made from wild hibiscus, known as rosella, and has a gorgeous, bold ruby red color. It's naturally packed with vitamin C and various antioxidants, which makes it a healthy, delicious jam you can enjoy any time of the day.

Homemade rosella jam only calls for four ingredients, and the result is a mouthwatering, tart, perfectly sweet, smooth jam – no pectin necessary!

What is Rosella?

Rosella is a type of plant originally from West Africa that's now found in various parts of the world. It's also known as wild hibiscus and is used to make juice, chutney, jam, or tangy pickles. Rosella is also added to soups, stews, and other dishes in various cuisines. In Australia, rosella is a popular ingredient for making jam and preserves.

How to Make Rosella Jam

One of the reasons rosella is such a beloved ingredient for making jam (besides its incredible taste) is how easy it is to make. You only need four ingredients: rosellas, sugar, water, and lemon juice. To start, separate the red leaves, which are called calyxes, from the seed pods. Give everything a good rinse, then set the leaves aside.

Open the seed pods, then put them in a pot with water. Let the mixture come to a boil, then pop a lid onto the pot and cook the pods for 20 minutes, or until they become tender. Strain out the liquid and discard the seed pods.

Put the liquid and calyxes back in the pot, then cook them for another 20 minutes. Take the pot off the heat and measure the leftover mixture. Add an equal amount of sugar and some lemon juice to the pot, and cook for another 10 to 20 more minutes, until thickened. Pour the jam into a clean jar and keep it in your fridge.

Tips for Homemade Rosella Jam

Make sure to use a sterilized jar for storing your rosella jam. Wash it in hot, soapy water, then sterilize it in boiling water before adding the jam. This will prevent contamination.

Make sure the seed pods are covered in water before cooking them.

You may need to add a little water to cover the calyxes before boiling them. Filtered water is the best option.

Because of rosella's high pectin content, your jam should set by itself. If it doesn't add a squeeze of lemon juice will help the jam to set. Ideally, you want rosellas with green seed pods – this means they contain pectin, and the jam should set without trouble.

Don't want to use sugar? You can make sugar-free rosella by swapping the sugar out for your favorite sweetener.

Rosella jam tastes great on toast, swirl it into yogurt, or use it as a filling for your favorite sandwich cookies. It's also fantastic with cheese.

How to Store Rosella Jam

Keep your rosella jam in a clean, airtight container, then place it in the fridge. Homemade rosella jam will last for one to 3 months.

Instructions

Separate the red leaves (called calyxes) from the seed pods. Wash the pods and leaves separately from one another.

Gently open the seed pods. Place them into a pot and cover them with water.

Bring to a boil, then lid the pot and cook the seed pods for 20 minutes, or until tender.

Strain out the liquid and discard the seed pods.

Put the liquid into the pot. Add the red leaves, then bring to a boil and cook for 20 more minutes.

Take the pot off the heat. Measure mixture, then add the same amount of sugar and some lemon juice.

Cook for 10 to 20 more minutes until thickened.