And yes it is Saturday but yesterday was Thai New Year…Songkran and it was hot, wet and very alcoholic…Hic….But today is another day…
I have only ever seen these dried before not fresh…so something new to try… I just love it when I come across something I have not used or seen before…I get so excited.
I love finding fruit and vegetables which I haven’t come across before and this one caught my eye when shopping …I did have to put out a call on FB as I didn’t know the name or what I could do with it…Luckily one of my Indonesian friends came to the rescue…Once she told me the name I recognised it as having had a tea made from the dried fruits a while ago and loving it.
Rosella grows easily here it loves a tropical climate it is also a very pretty plant the species grown here in Thailand has broader leaves and pink rather than cream flowers and the leaves are used more than the fruits.
In Australia, it is still thought by many to be an exotic plant but has been mentioned in early Australian history and known by many as “Bush Tucker”
Also known by the more recognisable name of Hibiscus it is rich in Vitamin C and when made into a tea is promoted as a cure for colds if taken regularly.
A very nice sugar syrup can also be made for using in cocktails…Just saying!
After some scouring of the internet, I came across a recipe for jam…I only made a small amount as I was not familiar with the fresh fruit or the taste.
- 500 gm Rosella fruit, seedpod separated from the Calyx and Bracts ( cut into small pieces)
- Approx 2 cups Sugar depending on exact weight of fruit
- Approx 2-3 cups Water
Firstly I soaked the fruits in cold water for about 20 minutes so as to not only clean them but remove any insects.
It was then a case of removing the seed pod from the inside of the fruit…Covering the seed pods with water and cooking them for about 20 minutes.
The seed pods contain naturally produced pectin…I simmered these for about 20 minutes and then removed the pods and disposed of them aka binned them.Remember to keep the cooking water.
I weighed the flowers before cooking them and then I measured exactly half their weight of sugar.
The Rosella flowers were then added to the cooking water in which the seed pods were cooked and the fruits cooked until they were softened and the liquid starts to turn syrupy which took about 10 minutes I then added the sugar and cooked the fruit until it softened and turned jam-like..
Remove from the heat and put in sterilised jars…
The key to this recipe is to weigh the fruit and do the exact amount of sugar and water.
This makes a very nice fruit preserve and one which I will definitely make again.
N.B. Next time I will cut the fruit into smaller pieces rather than leave them whole.
Now you all know me well and know I can’t resist thinking would it be like if I added some ginger and chilli…very nice as it happens…
- 250 gm Rosella fruit
- 60 ml sugar
- 2cm piece fresh ginger grated finely
- 2 red shallots chopped finely
- 5 ml red chilli powder/flakes
- 10 ml apple cider vinegar
- 375 ml water
- A pinch of salt
Remove the red portions/calyces & discard the seed pods
Wash & place in a pan along with water, shallots, ginger, sugar, salt and chilli flakes
Bring to a soft rolling boil and cook until the liquid is greatly reduced. This takes approx 25-30 mins.
When the chutney is almost done, add the vinegar and stir well.
Remove the pan from the heat and allow to cool slightly and put in a sterilised glass container.
Lovely as a relish with cold/ hot meats or in a burger… with brie and freshly made bread it is very nice.
Thank you for reading this I do hope you enjoyed it and loved the recipes if you did please feel free to hit the share button……Thank you xxx
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