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raspberry and rosella jam
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Raspberry and Rosella Jam

A lovely crimson-coloured jam that's the perfect balance of sweetness and tart. Simple to make.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Australian
Keyword: raspberry rosella jam
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