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Native Rosella Jam

     They're crispy in texture with a sweet-tart, subtly acidic, and fruity flavour reminiscent of cranberries, rhubarb, and red currants. The Native Roselle Jam will definitely titillate your taste buds. Try it!



      Prep Time

      5 min

      Total Time

      15 min

      Serving Size



      10 fresh large hibiscus flowers.

      ¼ cup of lemon juice

      ½ cup of boiling water

      2 cups of sugar


      Detach petals from calyx (which surround the flower) and discard calyx. Chop petals finely and place in a deep bowl. Cover petals with lemon juice. Cook petals and lemon juice on high for 4 minutes.

      2. Add boiling water and sugar and stir well. Cook 2 minutes then stir. Cook another 2 minutes, stir and then cook 2 minutes more and stir. Let cool for one hour.

      3. When cool, cook for 2 minutes, then stir. Test whether jam gels by placing a small amount on a cold plate. If needed, continue cooking but no more than 2 minutes at a time. Pour into a sterilized jar.

      This recipe produces a rich spread with the consistency of honey. It has a distinctive flavour and is delicious on toast or scones. Can be used as a glaze or diluted with white vinegar for sauces or marinades.

      Photo credit: @usukgardening

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