Yours was the best recipe I could find everybody else was just like I throw some sugar in it! I used your recipe because you said equal parts of the pulp and sugar which really helps when you’re doing a recipe! Thank you and I hope someday that you have children they are blessing and the reason I’m making this jam!
I live in the Caribbean Island of Trinidad & Tobago 🇹🇹 My parents planted Sorrel (Rosella as you call it) for the first time. I am so happy I found this recipe! In the Caribbean they just boil everything and pour in sugar, without measurements 😄😄 I love your method and explanation. I will e trying to make for the first time. Thank you so much.
I just gave your recipe a try today. I have never done any kind of canning before my personal method of preserving food is dehydrating. but with calyxes coming out of my ears, I thought I would give this a try. What a disaster I made in my kitchen. First, I forgot to drain the liquid from the pulp, so I ended up putting 2 1/4 cups of sugar into the pot once I measured out the pulp with the liquid still in it. Then, at some point, I walked away from my stove, and the pot over boiled, leaving me a big mess to clean up. Then, after reading the instructions ( I wrote them down), I read them again and realized I was supposed to drain the liquid. so I hurried up and drained the liquid ( sugar water) and reserved it to add to drinks later. I returned the pulp to the pot and resumed the cooking. Then I realized I forgot to add the lemon, so I added it. After 25 minutes, I had the consistency I wanted. As far as the taste goes, I definitely could taste the pectin, and I didn't care for the taste. I may have used to many seed pods. I only got 1 jar from about 40 - 50 calyxes. I'm gonna try making 2 more batches, one with some store brought pectin and another with fewer seed pods. any recommendations would be greatly appreciated. Thank you 😊
I really appreciate your time and your style in teaching. Straightforward teaching is always the best for me. I grew my first Roselle plants here in Northwest Florida and they’re just now starting to produce. It’s the end of September here and they should produce until the first frost which will be the third week in November. I didn’t really know what I was doing and I planted about 32 plants so I have made a list of friends who want to come and pick as well. My plants are 8 feet tall and absolutely gorgeous and I just found out that I can eat the leaves as well and they are delicious.
I have grown three huge Roselle trees and just harvested our first ever batch. Just followed your recipe and made that most delicious Roselle jam, managed to get 3 jars. There is still enough on the trees to make another 3-5 jars. I will have enough to share around with family. Thanks again, keep up the great work! ☺️
New sub here from Central Victoria. dont know how we didnt find you earlier. Love the look of that jam! We love preserving here and we will be making strawberry, apricot and plum jam this season hopefully. Love the channel and looking forward to exploring your playlist. Great to find another Aussie channel.
I used this recipe to make some rosella jam out of some wild rosella plants that are abundant on my 90 acre block in the NT. It is delicious! Best jam ever. Im blown away. Thankyou for sharing this!
Thanks, I had 3 plants in last year, two pots of jam, so I've put 15 plants in this year and just about to do the first batch, I reckon there's about 100 calyxes ready to be picked with more to come so there'll be more than one batch.. I just thought I'd check this vid again, makes it easy, thanks so much.
So I've used 140 calyxes and only got 2 small/medium jars of jam. I'm thinking it might be a good idea to add another benign tasting fruit to the mix to expand the quantity while retaining the rosella flavour. Do you have any suggestions please?
I tried it last night was amazing easy process ... family loves it am making a second batch today thanks for this video. Simple ingredients and I added my island spices.
Just made this today after finding your video and even though I am still waiting for it to cool the warm jam is the best jam I have ever tasted thankyou
I had a couple of Roselle plants last year I didn't plant anything this year they grew really nice here in Tucson Arizona I don't know where you are. I'm going to plant some next year and try your recipe it looks delicious. Thank you.
Love your recipe best one yet I'll try it when when I grow my first plants this year. They should grow well in my home state of south East Queensland thank you.
Just made 2 small jars- thought we had a lemon here at our homestead, but nope, so had to wing it with an old jar of orange marmalade in the hope it helps jelly it a bit. Also- i use a skewer to stab the seed pods to really get the pectin out, seems to work a lot better (my 93yr old Nan told me that)
Thanks for a well done video on Rosella. I grow this plant in the Caribbean area and never knew one could make jam of it. We use it in a beverage with ginger. Now I can’t wait for December to roll around for that is when my rosella will mature. I will use your video for my recipe.
G'day Robyn, that's awesome I'll have to try this next season as I'm going to be collecting the seeds this season. Thanks for sharing and God bless you guys.
Hi Bryan, thanks so much for watching! They're such an easy plant to grow - would definitely recommend if you can grow them in your climate. Have a lovely day!
Looks beautiful Robyn 🌺 I’ve got seeds, but haven’t got around to planting them yet. I use the dried rosella in my kombucha, the flavor is amazing. Take care xx Cathi xx
Thank you for going through each step of the process and explaining it so simply! I thoroughly enjoyed your video and have made your jam too...its so yum! Looking forward to checking out your other vids. Thanks Robyn😊
I'll do some research on planting Roselle in my country, Zambia. Conditions are favourable for such plants. The Jam recipe is easy to follow and looks yummy, am salivating.
Would it expedite the process to use a stick blender once the petals boil or is it better to just let them boil down by themselves. Can’t wait to try this. Hoping to have rosella bushes this year
With seed pods for pectin, will more ripe seed pods work as well? Also, could seed pod pectin be used in other fruit jams? Thanks. Your video is great. I'm growing for the first time.
Hi Amy, I don't know if you 've found the answer to your question? I'm a beginner jammer :) but from my research.. There's lots of fruit pulp that contain pectin = rosella pods, citrus peel + pulp + apple peel + pulp, so I don't see why you couldn't use the rosella pods as a pectin/setting agent in other jams.. good idea!
Hi Leah, these have a lid and then separate screw on top of it :) but you can just use any jar. The seal should happen as it cools down but can also water bath them to be sure :) thank so much for watching!
Hi Robyn, awesome video, I have ask all over the world by now and nothing yet, I am in need of seeds please, I am in South Africa, can you assist please? Thx in advance
Thank you for nice recipe 👍 In India we use Rosalle leaves to vegetable, dal( lentil ) curry , dip or (chutney) with coconut . Many of Indians do not know we can make jam of calyx . Does calyx comes without flowers?
@@thenaturepatch Thank you for your reply How ever I never saw flowers blooming except few .many calyces were there.so was just wandering how calyces and seeda came directly
Sandra Isaak Hey Sandra! In Australia there are a few places to get the seeds - I get mine from The Seed Collection. Not sure about overseas, however the scientific name of the plant is Hibiscus sabdariffa if that helps ☺️
My husband remembers his grandmothers (Townsville) rozella jam and my sister (Brisbane) still makes it. Not sure I can grow it in Sydney, what do you think? BTW, you can use the end of an old biro pen to just push the seeds out.
Townsville was where I was introduced to rosella jam. It was always everywhere at the markets! I know people who grow it in Sydney and are harvesting now :) so it can definitely be done! Oh and that's an awesome tip! Thank you!
@@thenaturepatch could you please advise me where I can find some Rosella seeds in Sydney. I would love to grow it. We use Rosella leaves in Indian cooking to make various dishes. Rosella leaves are considered to have loads of vitamin C and good for overall health.
I’m confused. I’ve seen different ways to harvest. Do u harvest BEFORE the flower blooms or AFTER? I planted 6 bushes and they are huge and loaded. However, if I wait till bloom frost will take them.
I was also confused about this for awhile. The flowers are very stealthy, they bloom and withdraw before I even notice sometimes. I just came inside from harvesting, using this video to make jam, and even some smaller calyces I thought hadn't bloomed yet had seed pods inside already. All of my plants bloomed while the calyces were very small so all of the visually larger ones were ready to harvest. Also, I've heard that the first harvest of the season on these usually tastes sub par, with better quality harvests afterwards.
I also had staggered blooms, so while some calyces weren't ready to harvest yet, I had some going to seed already to the point the seeds had sprouted inside a calyx or two, so couldn't keep waiting for smaller blooms to catch up. This is why some people just dehydrate the calyx flesh to use for teas and whatnot, as you have to have a good number of plants to get a good yield to harvest all at once for jam.
@@Haedrix yes I’ve picked the larger buds - figure the calyxes will still make decent teas - even if there isn’t enough pectin to make a jam. I’ll have them ready earlier next year. Thanks!
Great recipe! I harvested my Roselle but unfortunately didn't save the seeds. Any advice for how to do this with powdered pectin and how much to use? Also assume you could hot water bath the jars vs. Refrigerating? Thank you
Hi Jan, I would just following directions on the pectin packet (or online) and use the same amount for other jams such as strawberry/raspberry jam. And yep! Completely up to you how you seal them - we just put them in the fridge to use straight away ☺️
