Recipe – Roselle Jam


As fall sets in, I finally got an opportunity to harvest the last of the Roselle calyxes in our Cranberry Hibiscus patch in the back corner of the garden.

So what is Roselle you ask?

It is known by many names including:  Florida Cranberry, Cranberry Hibiscus, Hibiscus sabdariffa, Jamaican sorrel, Indian sorrel and many more

*** Do note and be cautious as Roselle, Hibiscus sabdariffa, does have some effects on lowering blood pressure.

Roselle and False Roselle, there is a difference!

Previously, we had planted False Roselle, which although similar is quite different.

False Roselle has similar looking pods but the leaves are Red instead of Green and the pods can not be used for tea/syrup/jam but rather the leaves make a tasty salad or so I’m told.


False Roselle




They are easy to confuse, trust me, I was confused at first.

The final product is a beautiful jam. Being the first time I tried this, I kept it fairly simple and used Sugar as I feared it would not set up right.

I considered going sugar-free for a brief moment but the taste without sweetener is a little too tangy for my taste buds.

Next time I plan to try some alternative sweeteners and see how it goes.

The Recipe

Roselle Jam
Makes two 8 ounce jars of plus a little extra for taste testing
  • 12 ounces Roselle fruit (whole)
  • 1⅓ cups Sugar
  • 2 cups Water
  1. Fill a large bowl with water and soak the Roselle fruits. There will be bugs so this will flush the bugs out.
  2. Next, separate the calyx from the seed pod. This gives you an opportunity to check each pod and make sure no bugs get into your jam. (I measured and got just under 6 ounces of just fruit.)
  3. Put all the green seed pods into a sauce pan and cover with water (for me this took 2 cups of water). Simmer for about 10 minutes at low heat or until the water feels thickened when mixed with a spoon.
  4. Strain the liquid and discard the pods. Be sure the strainer you use it not too fine or the pectin “jelly” will get left behind in the strainer.
  5. Place the fruits in the saucepan and cover with the pod water. Add extra if needed, or not, I didn’t have to.
  6. Simmer for about 10 minutes.
  7. Optional, strain our chunky bits. Be sure not to leave behind too much pulp/pectin in the strainer, you will need that so it sets properly and also take advantage and measure your mixture by weight. This weight is how much sugar you should use Neat right!?!
  8. Add the sugar.
  9. Allow to simmer for about 10-15 minutes. You will see the consistency thicken but I did the cold freezer plate test which lets you decide when it’s ready.
  10. Eat Responsibly.
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With more than 10.000 recipes under her belt, no wonder Nancy is the content manager of The Prepper's Daily Food topic. She embarked long ago on a mission to learn everything there is to know about cooking. She discovered her passion for cooking while spending the summer's over at her grandparents. Their ways fascinated Nancy and cooking something out of nothing, like her granny use to say, became one of her daily routines. After 21 years of culinary experience, she decided to drop her fancy chef career life. The price her family had to pay was too big. Nancy is now taking advantage of the internet and works from home, helping and teaching common people like us to cook for ourselves with as little we have. Just like she learned from her grandparents. I want those who cannot afford to eat out not even once a week, to feel they don't need to. Because they can make one of my quick recipes and feel better about their lives, even if only for some hours. From simple recipes to ancient remedies based on plants, from the garden to the kitchen table, canning and storing, Nancy covers it all.


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