After my first harvest of roselle in last November, I planted another pot of roselle. I’m so happy that the roselle flowers are blooming again. Just can’t wait to harvest them and made this Roselle Jam. I’ve to thank Vivian of Vivian Pang’s Kitchen for sharing this recipe. This jam is quick and easy to make and it’s healthy as there is no preservative added. It has a tangy taste, good to spread on toast and scones, even in bakes.
Homemade Roselle Jam
Homemade Roselle Jam 自制洛神花果酱
Prep time
Cook time
Total time
Author: Ann Low
Serves: 3 bottles
Ingredients
- 4 cups Fresh roselle calyx, about 200g (after separate from the central seedpod)
- ½ cup Water (110g)
- 1½ cup Sugar (270g)
Instructions
- Wash the red flashy calyx till clean. Tear into small size. Blend roselle together with water till fine in two batches.
- Pour the blended roselle into pot. Add in sugar and cook at medium low heat, stir till mixture combined.
- 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.
- Pour jam into clean jar and allow to cool before putting it in the fridge. The jam will thickens further after chilled.
3.5.3208
自制洛神花果酱
Prep time
Cook time
Total time
Author: Ann Low
Serves: 3 bottles
Ingredients
- 4杯 洛神花瓣 （约200克）
- ½杯 水 （110克）
- 1½ 杯 白砂糖 （270克）
Instructions
- 把洛神花瓣洗干净后，再把洛神花瓣撕小。将洛神花瓣和半杯水分两次放入搅拌机内搅至幼滑。
- 洛神花酱和糖放入锅中，以中小火搅拌均匀煮约20-25分钟。
- 约3-4分钟果酱慢慢开始有泡泡浮出来，须不时的搅拌至果酱浓稠。可在锅中果酱画一条线，如果线将能停数秒中之前消失就表示果酱以煮好了，便可熄火装入干净玻璃罐子待凉后密封保存在冰箱里。果酱冷却后会更浓稠。
Notes
详细的过程请参阅Vivian Pang's kitchen
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Hope you have a wonderful day!