Roselle Jam

Roselle (Hibiscus sabdariffa) is a relative of okra. After flowers bloom on the plants, calyces form, which are composed of tart sepals (petals) surrounding seed pods. The sepals can be used as an alternative to cranberries. Photo by Sara Schober.

Makes 2 Half-Pints

Ingredients

2 quarts whole roselle calyces, including seed pods

1 cup filtered water

3/4 cup sugar, approximately

Juice of 1/2 lemon

1/4 teaspoon cinnamon

1 tablespoon grated orange zest

Instructions

Tear off the outer sepals of each calyx, place in a bowl and set aside. Place the seed pods in a large saucepan. Rinse, drain and return them to saucepan. Add filtered water and boil uncovered for 20 minutes. This process extracts the pectin from the seed pods. Strain out seed pods and return the liquid to saucepan.

Rinse calyces in cold water. For a smooth jam, process calyces in food processor until smooth. For a chunky preserve, lightly break up calyces with your hands. Add calyces to liquid in saucepan and boil on medium high for 20 minutes, stirring often.

Once cooked, measure or weigh the cooked pulp to determine the amount of sugar needed. A 3:1 ratio of pulp to sugar makes a tart and slightly sweet jam. Less sugar can be used, but more sugar makes the jam more shelf stable.

Add sugar, lemon juice, cinnamon and orange zest to saucepan and boil for 15 more minutes, stirring constantly, until jam reduces down to 2 cups. Carefully transfer hot jam to hot, sterilized jars. Seal with lid and rim, and let cool on counter. Store in refrigerator.