Rosella and apple jam

Rosella and apple jam

The Produce Companion
500 ml
Jeremy Simons


Quantity Ingredient
500g fresh rosellas
2 tart cooking apples, peeled, cored and chopped
1 lemon, juiced
caster sugar


  1. Use an apple corer to gently push through the base of each rosella to cut out the green seed pod inside. Pop the pods and red fleshy calyxes into separate bowls. Wash both well.
  2. Place the pods in a saucepan with generous water to cover and simmer for 20 minutes. Strain the liquid through a fine-mesh sieve, discarding the pods. This liquid contains pectin.
  3. Combine the calyxes, apple, lemon juice and 500 ml of the seed-pod liquid in a clean saucepan. Bring to the boil, then reduce the heat to medium, cover with a lid and cook for 20–30 minutes, until the rosellas start to soften. Remove from the heat, then carefully pour into a measuring jug to measure the mixture in cups. Return the mixture to the pan and add equal cups of sugar.
  4. Place the pan over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook for 30–35 minutes, regularly skimming foam from the surface, until the jam is at setting point. This can be tested by putting a teaspoon of the jam onto a chilled plate; the jam should appear firm with a wrinkle on the surface once it cools.
  5. Ladle the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Rosellas have a tart flavour similar to raspberries or rhubarb. To add something special to this delicious jam, include 250 ml of pink sparkling wine in addition to the seed-pod liquid (the jam will end up slightly more syrupy).
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