Eosella Jam
Ingredients
Directions
Prepare
Separate the shell from the pod of the rosella.
Tie the pods in a piece of mosquito net.
Place the pods, rosellas, sugar, and a little water in a preserve pan.
Cook
Allow to stand by the fire until just hot enough to slowly boil.
Simmer gently for 1.5 to 2 hours.
Remove the pods and let the jam cool.
Jar
Transfer the jam into preserve jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rosella shells
- Gives the jam its tart flavour and body as it cooks down.
- Sugar
- Sweetens the jam and helps it thicken as it cooks.
The step that matters
Simmer gently for 1.5 to 2 hours. Sugar and fruit need a slow, gentle simmer to reduce and thicken. Boiling too hard can scorch the sugar and burn the bottom of the pan, while too little cooking leaves the jam runny and unlikely to keep well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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