Raspberry and Rosella Jam
A lovely crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
Servings: 20 servings
- 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