Rosella Jam recipe
Cut the stalks off at the base of the husk and push the seed cases out of the husk (calyx). Put the seeds and stems on to boil with sufficient water to cover, for half an hour. Strain and measure the liquid. Weigh the husks, boil them in the liquid for half an hour, then add warmed sugar, allowing one cup for every cup of liquid and 0.5kg (1 lb) for every 0.5kg (1 lb) of husks. Boil quickly for about 20 minutes or until it jells. Pour into jars and seal while hot.
