I have mentioned before a rare treat one finds occasionally at markets and church fetes in Australia: Rosella jam. I was determined to make a batch for myself once Rosellas were in season.
Well, they must be in season now because as lady was selling them at the markets at Brisbane Square this week. They are much cheaper than figs, I have to say.
Now, I had seen pictures on the internet of what a Rosella looked like, however, being a city-raised gen Y, hadn’t ever seen one in person. They were much smaller than I had expected – about the size of a cloaked strawberry. I also expected a few large seed inside, not a single pod filled with hundreds of tiny seeds.
As an aside, my mother is always shocked at the things I don’t know. Why is it those of older generations who criticize the young, never take responsibility for raising them wrong? Anyway…
Recipe: Soak 500g rosellas in water. Separate skin from pod and boil both in 1 cup of water until pods clear and skin soft (around 10 minutes). Remove pods, blend skins with water. Return to pot with 200g castor sugar and boil (will froth) until ready to set. Remember to invert jars to seal.
The recipe I followed said “half a bucket of rosellas”. Needless to say, measurements are liberal.