Rosella Jam

Finally there are enough rosellas for a test batch of jam and some to throw in my salad for lunch! mmmm zingy!! I guesstimate that there is still 5 large bowlfuls or about 2 1/2-3 buckets full to come! There are so many still to mature!

My son and I picked the rosellas, washed them, and separated the calyx from the seedpod. We simmered the seedpods for a while, about 20 minutes, and drained them. We composted the seedpods, and reserved the liquid. Back into the pot went roughly 750g of each of the following; liquid mixture from the seeds, the calyxes and sugar (huge deal for me as I usually use VERY little sugar). It is a very large practice batch, only half the sugar the recipe called for, and it is an occasional item! Most of my rosella will be eaten 'as is' in salads, chucked in stir fries and the like, or dried for tea. I'm really happy with how it turned out, and the colour is amazing!

Do you know of any jam recipes you can make without sugar? I'm new to the making jam, and for me the perfect jam would be just fruit!

Anyway, a we had a lot of fun with it, and I hope you enjoy my ever dodgy photography!! Haha!