Homemade Roselle Jam 自制洛神花果酱
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Cook time: 
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Serves: 3 bottles
  • 4 cups Fresh roselle calyx, about 200g (after separate from the central seedpod)
  • ½ cup Water (110g)
  • 1½ cup Sugar (270g)
  1. Wash the red flashy calyx till clean. Tear into small size. Blend roselle together with water till fine in two batches.
  2. Pour the blended roselle into pot. Add in sugar and cook at medium low heat, stir till mixture combined.
  3. Mixture starts boiling, small bubbles seen in 3-4 minutes. Stirring occasionally until mixture thickened. Check by drawing a line in the center. The line can stay for a few seconds before disappear. Takes to cook for about 20-25 minutes.
  4. Pour jam into clean jar and allow to cool before putting it in the fridge. The jam will thickens further after chilled.
Recipe by Anncoo Journal at https://www.anncoojournal.com/homemade-roselle-jam/