"Dreams can't come true without first dreaming...there is no harvest without first sowing seed"
Cove Cuisine Jellies & Jams
Roselle Jelly, also known as Jamaican Sorrel, this makes a wonderful jelly for biscuits!
Prep Time: 30 min ~ Cook Time: 18 min ~ Servings: 3 1/2 half-pints
367 g (54) Roselle Calyces
Water to cover Seed Pods
Granulated Sugar to match the volume or weight of calyces
Prepare the fruit for jam making first soak it for a few minutes in a sink full of cold water and then drain.
Separate the red calyx from the seedpod. Place the seed pods in a saucepan.
Cover the seedpods with water ( 1″ over pods ), bring to a boil, then reduce to medium for 25 minutes, until soft and translucent in appearance.
Strain the seedpods through a sieve, dispose of the seedpods, reserving the liquid.
Chop the calyces with a knife into small pieces and add to a large saucepan.
Pour the pectin liquid into the saucepan, add the red calyces and simmer gently until they are very soft. Use an immersion blender to smooth
Measure this fruit pulp and add cup for cup of sugar to the fruit pulp.
Stir over a gentle heat until the sugar is completely dissolved and then bring to a boil. The jam will froth high in the saucepan and so needs to be no more than half full before you start it boiling.
Watch for when the jam stops frothing and settles down to a hard boil. About 20 – 25 minutes
Skim foam from top*******As the jam reaches setting point it is also most likely to stick and burn so pay close attention and stir often. Remember that the setting of a jam is a chemical reaction between the fruit acid, the sugar and the pectin, not an evaporative process. Jams set as they cool, if over-cooked the setting point may be passed, and instead a thick syrup rather than a gel is formed.
Bottle the jam into clean hot jars and seal immediately.
1 large, fresh Roselle Calyx with seeds. weighs approx. 0.25oz 50 large Calyces weigh 12.1 oz. ( 343 gr ) The **Average being 0.24 oz**, a more accurate average weight
0.24oz = 6.8 grams
54 Calyces with pectin yielded 2⅓ cups of pulp that was matched with 2⅓ cups of sugar