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Small jar of rosella jam

Rosella jam - small batch

A small batch jam to use up the end of season fruit from your Rosella bush
Course: Spreads
Cuisine: Australian
Keyword: Preserved Food, Preserves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people


  • Small saucepan


  • Ripe rosella fruit
  • Raw sugar
  • Filtered water
  • Lemon juice, just a squeeze


  • Remove the calyces (red leaves) from the seed pods then wash and drain them separately
  • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they're submerged
  • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
  • Strain and keep the liquid and put the seedpods in the compost
  • Pour the reserved liquid back into your small saucepan and add in the washed calyces. If the calyces are not submerged in water add a tiny touch more filtered water
  • Boil down for another 20 minutes allowing the mixture to thicken
  • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
  • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
  • Transfer to a clean jar and store in the fridge


If you find you have cooked the jam down too much and it goes very firm in the jar.... it's then perfect for slicing to have with cheese! Much like this quince paste.


Serving: 20g