Making Roselle Jam

Have abundance of Roselle? Jam ’em up!

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  • Portion: 4 parts of fruits to 0.5 parts of water
  • Bring to boil (natural pectin is in the seed pods, so use the whole fruit)

 

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  • When calyxes have melted, strain out the remains

 

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  • Add 1 part of organic brown sugar and cook on medium heat till ready
  • Check readiness by pre-freezing a plate, pour a drop of jam on the plate; if not flowing too fast, its a good consistency

 

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  • Pour the jam into mason jars and cap them
  • To vacuum seal the bottles, boil the hot jars in hot water for 10 minutes
  • Remove and turn the jars upside down for 30 minutes
  • Turn again to let the jam sit overnight before consuming

 

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  • Voila! Enjoy your delicious roselle jam with bread or crackers!
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