Making Black Bloody Rosella Jam
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Abstract
The rosella (or roselle) plant originated in West Africa, but has been cultivated throughout Africa, Asia and Australia. Not only can rosella be used to make teas and jams, but every part of the plant is edible; the young leaves can be eaten raw and make great salads. Rosella is a type of hibiscus, and it has a beautiful pink flower. Although the whole plant is edible, it is the calyx (the bright red fruit) that is used to make syrups, teas or jams. If you eat it fresh, straight off the stalk, it has a sour taste. Inside the calyx is a round seed pod. If it is left to mature, it will turn brown. When dry it provides the mature seeds for the next planting. At Kebun Setaman Pejeng, our small-scale community arm and learning centre at Bamjar Panglan, Pejeng, on the island of Bali, we harvest rosella to make jam.
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