.png)
About the Recipe
An iconic Queensland favourite, with a few variations out there, all goinging perfectly with freshly baked scones and whipped cream. With seeds going in ground on the first of spring (normally mid to late August for the Redlands) and the first Calyces ready for harvest from arounf 5 months, this jam is really something to plan for and look forward to.
Ingredients
Rosellas (amount will depend on your harvest)
White cane sugar (caster prefered, but not nessesary)
Filtered water
Preparation
1. Remove the outer red calyces from the green seed pods and place green pods into a saucepan. Wash and drain the calyxes and seed pods separately.
2. Add just enough water to the seed pods to cover them, and boil for 30 mins, or until soft. Strain and pour this liquid into the saucepan with the red calyxes and sugar. (this water mix will contain the pectin that will set your jam) The pods can now be discarded and added to your compost.
3. Cook slowly for 30 mins, most of the calyces will boil down into a pulp, though some will remain. Allow the pulp to cool slightly then measure the total volume of cooked pulp.
4.Once measured, return the pulp to the saucepan and add the same volume of sugar. For example, for every cup of pulp add one cup of raw sugar. Taste to get the desired sweetness, at this stage you can add more sugar if you like, just do not reduce the sugar.
5. Once all the sugar is dissolved, boil the jam quickly, uncovered for about 20 minutes, stiring constantly
6. Test the jams thickness by dripping jam onto a refrigerated saucer. When happy, pour jam into sterilised jars, and let seal.
Refrigerate and use the jam within 3 months. Other variations of this recipe are tested for food saftey and use a waterbath canning method to seal the jars, which can then be left for up to 12 months shelf stable. To ensure the jam is shelf stable, use a water bath method to seal and sterilise the contents, you will find canning times in the Ball Blue Book typically processing jars for 15 mins and allowing 5 mins to cool, take off rims and leave for 24hrs then check the seal.