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Monday, April 14, 2014

EZ Roselle Jam

I have made this jam several times with roselle given by a neighbour which was good but surprisingly, I have not shared the recipe.  There are many roselle jam recipes already shared by Vivian Pang, Edith and many others too.  I must concur with Vivian, it's easy to make this preserves.

Mine here is quite simple and can be done by an hour or so from washing of the hibiscus like flower until the jam is done for this quantity that I prepared.  I actually bought about 700 gm of it [all that is left from the vendor] but after deseeding, only 350 gm of calyx [roselle petals] left.  The seeds [excluding some rotten ones] was about 200 gm.  These seeds are a good source of pectin [gel agent for preserves] for making preserves.  The roselle itself is tangy and only sugar is needed for this jam.  This jam tasted better after resting for several days.
[makes about 700 gm]
350 gm roselle petals [calyx] - break into small pieces
200 gm sugar to taste
Roselle seeds
350 ml water

  1. Rinse roselle and deseed.  Discard the rotten ones.
  2. Boil roselle seeds with water for about 10-15 minutes.  The liquid will be gluey.  Discard the seeds.
  3. Add roselle petals to the water and boil over medium low heat until the petals are soften and water reduced [about 20 minutes]
  4. Add in sugar, bring to boil and lower heat to simmer until jam gels up [about 20-30 minutes].
  5. To test if jam is done, place a teaspoon of jam on the chilled saucer.  Leave in fridge for a few minutes.  The jam should be ready if it forms a mass.
  6. Store jam in sterilised airtight bottles.  Always refrigerate jam as homemade jams are without preservatives.


Aunty Young(安迪漾) said...

Hi Kimmy,very clear step by step Roselle Jam making pic. thank you very much!
Wish i will do it one day with this helpful recipe.

Kimmy said...

Hi Aunty Young, easy to prepare homemade preserve. One of my favourite.

Phong Hong said...

Kimmy, the colour is very beautiful. And this roselle plant is also very decorative. I have tasted the juice before long ago. My mum's neighbour used to call it Ribena plant.

Kimmy said...

Hi Phong Hong, most people will call this flower, Ribena.

Jozelyn Ng said...

Ribena jam, like it! It is hard to see Roselle selling at the market I go :P

Vivian Pang said...

Thanks for the mentioned. I never know that the seeds can be used as pectin in making the jam. Next time will boil the seeds instead throwing away.
Yours roselle petal is smaller type and weigh more on seeds. That's why I prefer using the type will bigger petals, worth for money.

Kimmy said...

Hi Jozelyn, I think there is a season for it. Sometimes I seen them in the market but they aren't fresh. I love making this jam. Really easy.

Kimmy said...

Hi Vivian, very limited stocks available in the wet market. I buy when I see that they are fresh and 'clean'. These small petals are soft very fast and I didn't have to blend them. The seeds are good natural pectin for jam. Next time to use it, you will like it.

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