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Raspberry and Rosella Jam

If you need something to brighten your day, this raspberry and rosella jam may be the answer. It’ll brighten not just your day but the weeks ahead as you enjoy it on toast, scones or wherever else you can squeeze in some jam.

It’s inspired by one of Nana Ling’s jam recipes and, like all of the jams in the Cooking with Nana Ling collection, I’ve made it super simple to find success. 

Raspberry and rosella jam

Raspberries and rosellas

Rosellas (Hibiscus sabdariffa) are edible hibiscus flowers from a plant that was introduced to Australia and now grows in the wild. You might find the fresh flowers at a farmers market or specialty fruit shop. Otherwise, you could substitute for hibiscus flowers in syrup (again, if you can find those in a store or online) or start growing your own (many nurseries now stock this plant).

You only need the petals of the hibiscus flower for the jam. Take the flower and chop the bottom so it separates the stem from the seed pod and petals.
Making jam that sets just right

fresh rosella

The trick to making great jam is, of course, making sure you cook it just enough so it sets to perfection.

I’ve supplied times here, but getting familiar with how you can tell when jam is set means you’ll never be left with runny jam or a sticky mess again .

Another trick I use to make sure my jam sets just right, is to use jam-setting sugar.

Jam-setting sugar makes the process quick and simple. I just don’t see the point in going through the frustration of trying to make jam without it, especially when you’re first starting out with jam-making.

raspberry and rosella jam

Raspberry and Rosella Jam

A lovely crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Australian
Keyword: raspberry rosella jam
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 20 servings
Calories: 65kcal


  • 250 grams fresh raspberries
  • 20 fresh rosellas
  • 1 1/2 cups water
  • 1 1/2 cups jam-setting sugar


  • Separate the red calyxes of the rosellas from the seed pods. Discard seed pods.
  • Wash fresh raspberries and red calyxes.
  • Place fruit in saucepan and add water.
  • Bring to the boil and then simmer on medium heat for 10 minutes.
  • Take from heat and add sugar. Stir to dissolve.
  • Return to heat and bring to the boil. Simmer on medium heat for 10-15 minutes.
  • Pour mixture into two medium sterilised jars and place in fridge once they reach room temperature.


Calories: 65kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 3.5mg | Calcium: 4mg | Iron: 0.2mg
Recipe Rating

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