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
- Rinse roselle and deseed. Discard the rotten ones.
- Boil roselle seeds with water for about 10-15 minutes. The liquid will be gluey. Discard the seeds.
- Add roselle petals to the water and boil over medium low heat until the petals are soften and water reduced [about 20 minutes]
- Add in sugar, bring to boil and lower heat to simmer until jam gels up [about 20-30 minutes].
- 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.
- Store jam in sterilised airtight bottles. Always refrigerate jam as homemade jams are without preservatives.