Tag Archives: Rosella jam

Rosellas – not just birds

Rosellas

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.

Rosella seed pod

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…

Inversion

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.

Advertisements

6 Comments

Filed under Baking

Not Chelsea Buns

Today I set out to make some Chelsea Buns. about half way through I realised I has the wrong recipe and what I was making were Fruit and Nut Scrolls. Pretty similar really, but I don’t get the fun part of smishing them all into a cake tin.

Being a Women’s Weekly recipe, it was pretty hard to ruin, which is useful because I changed most of the ingredients. 

Aside: I substituted apricot jam for Rosella Jam. Up until a month ago I though one could only buy Rosella Jam at a church fete. However, when doing some Christmas shopping I was very excited to stumble upon a jar in Oxfam, and have been very anxious to bake something with it. Oxfam’s is smoother than something a god-fearing granny might make, more gelatine and processing I imagine, but the flavour is satisfying.

I would describe the result of this recipe as damper with stuff in it. This is really quite perfect as I was supposed to be camping today, and would probably be eating damper if Queensland wasn’t such pluvial state.

This recipe also has cloves in it which is a spice I have a particular weakness for (though Paprika is still number one). I added in some Cinnamon, as my instincts feel cloves and cinnamon get lonely without each other.

Here’s a picture:

Fruit and Nut Scrolls:

Dough: 3 cups SR Flour, 2 tsp castor sugar, 50g butter rubbed in, 1 1/3 milk, kneaded and rolled out to 26 x 36 cm rectangle.

Filling: 1/2 cup currants, 1/2 cup sultanas; 2 tbs slivered almonds, 1/3 tsp cloves, 1/2 tsp cinnamon, 2 tsp rum, 1/4 cup brown sugar

Sprinkle filling across dough and roll firmly. Chop into 2cm medallions and bake in hot oven for 10-15 minutes until golden brown.

Glaze: Heat 2 tbs Rosella jam with 2 tsps water. Brush onto scrolls as soon as removed from oven.

1 Comment

Filed under Baking