On December 16, 2020
Roselle Jam, adapted adapted from https://www.tattooedhomestead.com/2017/12/making-roselle-jam.html
I have found that picking the calyxes as big as possible makes it a lot easier to clean them. Also, keeping them in the frig for a few days is probably not a good idea. They got limp.
3. Put all the green seed pods into a
sauce pan and cover with water (for me this took 2 cups of water). Simmer for
about 10 minutes at low heat or until the water feels thickened when mixed with
a spoon. (I used my instant pot for this once!)
7. Optional, strain out chunky bits. (I
did not.) Be sure not to leave behind too much pulp/pectin in the strainer, you
will need that so it sets properly.
8. Measure your mixture by weight. This weight is how much sugar you should use. (Yes it's a mess as you have to pour it into another bowl to weigh and then return to the pot.)
9/27/19 using roselle from my patio! And the 3 qt instant pot
16.5 oz whole
4.55 oz red part
7.95 oz pods
1 ½ c water
Sauté pods in water 15 min and strain
Added ½ c water and sautéed as above. Added 300 g + ½ c sugar and sautéed 15 min.
Yielded 3 little 4 oz jars.
10/23/19 using more patio roselle
32 oz whole fruit
Did not cook longer than 15 minutes, but it looks like syrup. Made approx. 3 pts.
Hot water bath 10 minutes.
Today from my roselle jungle I picked 45.10 oz of fruit. Since the following site used a grandmothers recipe I am going with it this time. It made 6 half pint jars.
Tips for Jam/Preserve Making
For Rosella or any other jam, the addition of a good knob of butter when adding the sugar will prevent most scum from rising to the top. Any that does rise, can be stirred in on completion of cooking.
Other points to watch are:
- Warm sugar for quicker dissolving.
- Use a wooden spoon for stirring and never over boil, as this darkens the colour.
- If you must add extra water, add it to the seeds when boiling. If you add water when cooking the petals, you will need to purchase a jam setting agent (available from supermarkets) in order to make the jam set, as the seeds are the parts from which the pectin is sourced. It is the pectin that makes the jam set.
To Prepare Jars for any Jam Preserves:
- Wash jars well with a bottle brush, detergent and warm water.
- Dry and warm the jars by placing on a tray in a low oven, heated to around 120 degrees Celsius, for 10 minutes.
- Pour boiling water over the lids and drain.
- Fill the jars with jam whilst they are still warm.
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. (I only did 16 minutes)
- Measure the volume of cooked pulp and return to pan. (measurement 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) (I had 35.6 oz of pulp, so I added that much sugar.)
- Boil quickly uncovered for 20 minutes or until jam falls thickly from a spoon when tested. Did not need 20 minutes - I think I did less than 16.)
Even though measuring the pulp was a mess, that's really all the measuring I needed to do. I am actually considering the next batch, not even separating the calyx from the seed and seeing what happens. This time I sieved the red pieces out of the pulp to make jelly instead of jam. It's pretty but I haven't tasted it yet.
I have found that picking the calyxes as big as possible makes it a lot easier to clean them. Also, keeping them in the frig for a few days is probably not a good idea. They got limp.
Makes two 8
ounce jars of plus a little extra for taste testing
12 ounces Roselle
fruit (whole)
1⅓ cups Sugar
2 cups Water
Actually I don't follow the above ingredients, because every time I do this, I have different amounts. Weigh as you go.
Actually I don't follow the above ingredients, because every time I do this, I have different amounts. Weigh as you go.
1. Fill a large bowl with water and soak
the Roselle fruits. There will be bugs so this will flush the bugs out.
2. Next separate the calyx from the seed
pod. This give you an opportunity to check each pod and make sure no bugs get
into your jam.
3. Put all the green seed pods into a
sauce pan and cover with water (for me this took 2 cups of water). Simmer for
about 10 minutes at low heat or until the water feels thickened when mixed with
a spoon. (I used my instant pot for this once!)
4. Strain the liquid and discard the pods.
Be sure the strainer you use it not too fine or the pectin "jelly"
will get left behind in the strainer.
5. Place the fruits in the sauce pan and
cover with the pod water. Add extra if needed, or not, I didn't have to.
6. Simmer for about 10 minutes.
7. Optional, strain out chunky bits. (I
did not.) Be sure not to leave behind too much pulp/pectin in the strainer, you
will need that so it sets properly.8. Measure your mixture by weight. This weight is how much sugar you should use. (Yes it's a mess as you have to pour it into another bowl to weigh and then return to the pot.)
8. Add the sugar.
9. Allow to simmer for about 20-30 minutes. You will see the consistency thicken but I did the cold freezer
plate test which lets you decide when it's ready.
16.5 oz whole
4.55 oz red part
7.95 oz pods
1 ½ c water
Sauté pods in water 15 min and strain
Added ½ c water and sautéed as above. Added 300 g + ½ c sugar and sautéed 15 min.
Yielded 3 little 4 oz jars.
10/23/19 using more patio roselle
32 oz whole fruit
Did not cook longer than 15 minutes, but it looks like syrup. Made approx. 3 pts.
Hot water bath 10 minutes.
 |
| Grown from a seed from a guy I found on Etsy. |
 |
| Big bush on left is the late-blooming. Early blooming on the right is nearly done. Leaving four calyx on it to get really ripe for seed. |
Jamaican
Sorrel Drink
2 c dried hibiscus or sorrel
2 inches ginger, sliced into thin
coins
1 orange peel
2 cinnamon sticks
6 c water
1 c sugar, to taste
Add all ingredients to a pot, cover
and bring to gentle simmer – 10 min.
Simmer for another 30 min
Cool and refrigerate overnight
Strain, mix with ice, water, and rum
Iced Hibiscus Tea (like Koolaid for the kids)
2 QT water
1 c sugar or honey to taste
1 oz dried hibiscus blossoms
1 oz fresh finely chopped ginger (about 2 T)
Juice of one lime
Bring water to boil. Remove from heat and add sugar, hibiscus and ginger. Stir until sugar dissolves. Cover and let cool to room temp. Strain into large pitcher. Stir in lime juice and chill.
Iced Hibiscus Tea (like Koolaid for the kids)
2 QT water
1 c sugar or honey to taste
1 oz dried hibiscus blossoms
1 oz fresh finely chopped ginger (about 2 T)
Juice of one lime
Bring water to boil. Remove from heat and add sugar, hibiscus and ginger. Stir until sugar dissolves. Cover and let cool to room temp. Strain into large pitcher. Stir in lime juice and chill.
Florida Cranberry Relish (AKA
Jamaican Sorrel Relish)
1 1/2 c. orange or apple juice
1 1/3 c. sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a couple of dashes of ground cloves
24 oz. Florida cranberries
1 c. raisins (golden or ordinary)
1 c. chopped pecans
1 1/3 c. sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a couple of dashes of ground cloves
24 oz. Florida cranberries
1 c. raisins (golden or ordinary)
1 c. chopped pecans
In a saucepan, combine juice, sugar,
cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently until
sugar is dissolved. Add Florida cranberries and raisins, bring to a boil.
Reduce heat, simmer 3-4 minutes.
Remove from heat, stir in nuts.
Chill for several hours.
JAMAICAN SORREL DRINK RECIPE
FROM: https://recipesfromapantry.com/jamaican-sorrel-drink-recipe/
INGREDIENTS
8 cups (1.89 L) water
2 cups (256g) dried sorrel
1 2-inch piece of ginger peeled and grated
1 tsp allspice berries
4 cloves
orange peel
simple sugar syrup or maple syrup to sweeten
INSTRUCTIONS
Boil water in pot.
Add in sorrel, ginger, berries, cloves, orange peel and let steep for about 1 hr.
While mixture is steeping, make the sugar syrup.
Strain sorrel juice into a pitcher and sweeten with syrup, to taste.
Serve your drink over ice and garnish with orange and lime wedges.
RECIPE TIPS
This recipe uses dried sorrel. If using fresh hibiscus, the drink will be a lighter red.
JAMAICAN RUM PUNCH
FROM: https://recipesfromapantry.com
INGREDIENTS
2 cups (500ml) pineapple juice
2 cups (500ml) orange juice without pulp
1/2 cup (125ml) grenadine
1 1/2 cups (375ml) rum
1/4 cup (60ml) lime juice
lime slices and Maraschino cherries for garnish
INSTRUCTIONS
Mix together the pineapple juice, orange juice, grenadine, rum and lime juice in a small pitcher.
Chill in the refrigerator till needed.
Pour into ice filled glasses, garnish with lime slices and Maraschino cherries, serve and enjoy.
NOTES
JAMAICAN PUNCH RECIPE TIPS
Choose a good rum to make your Jamaican Rum Punch.
This is best made with orange juice without pulp.
You can substitute the grenadine or rum; see variation ideas below.
Feel free to garnish with a all sorts of different Caribbean fruits, depending on what you have on hand. Pineapples and oranges work really well in this Caribbean punch.
It is easier to start with store bought-fruit juices but feel free to juice the fruit yourself before serving.
NUTRITION
Calories: 219kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 215mg | Fiber: 1g | Sugar: 21g | Vitamin A: 124IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 1mg
ROSELLE LEMONADE
1/2 cup dried roselle
5 cups boiling water
1 lemon, thinly sliced
1 orange, thinly sliced
honey, to sweeten
INSTRUCTIONS
Steep dried roselle in boiling water for 15-20 minutes. The longer you steep it, the more concentrated and sour the drink is.
Strain the tea. Mix in lemon and orange slices until well combined.
Add honey to sweeten it.
YIELD: 1 SMALL JAR
CANDIED ROSELLE
Preserve roselle in sugar into Candied Roselle. It surprisingly still retains crunchiness and the taste is similar to sweetened cranberries.
PREP TIME
20 minutes
COOK TIME
5 minutes
TOTAL TIME
25 minutes
INGREDIENTS
500 gr fresh roselle
1 cup granulated sugar (200 gr)
INSTRUCTIONS
Peel the calyces and discard the seed pods. Rinse the calyces.
Blanch the calyces into boiling water for 2-3 minutes.
Drain the water and submerge the calyces immediately in ice water.
Drain the water. Mix with 3/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar.
Refrigerate for 1 week and it's ready to be served.
Planting Seeds
Rub the seeds between a little sandpaper to increase
germination (for more on
stratification). Plant the seeds
in a large pot, as it doesn’t always take well to transplanting or potting up.
Transplant out into the garden when the danger of frost has passed; give it two
to three foot spacing. I like to underplant the Hibiscus with spilanthes or
gotu kola (see the picture below of Hibiscus growing with passionflower, holy
basil, spilanthes, shiso and anise hyssop). Hibiscus typically flowers
when the days grow shorter in the fall (short-day flowering), but there are
varieties that flower earlier in the season, such as the Thai red roselle http://www.southernexposure.com/roselle-thai-red-herb-06g-p-181.html
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