Last year, I planted some Rosella (hibiscus) plants and made tea from the red calyxes (red leaves). It was nice but I decided to try making jam this time.
I found a recipe online where you boil the seed pods and use that fluid to cook the calyxes which acts like a pectin for setting the jam. So good! I had to stop 
myself from eating it all!
myself from eating it all!The recipe is below and a video I found that explained how to separate the calyxes (outer fruit or petals) and the seed pods.
Ingredients
- Ripe rosella fruit
- Raw sugar
- Filtered water
- Lemon juice, just a squeeze
Instructions
- Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
- Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they're submerged
- Bring to the boil and cook, covered for 20 minutes or until the pods are soft
- Strain and keep the liquid and put the seedpods in the compost
- Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
- Boil down for another 20 minutes allowing the mixture to thicken
- Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
- Bring to the boil and cook for 10-20 minutes or until the jam has thickened
- Transfer to a clean jar and store in the fridge
Here’s the recipe from Whole Natural Kitchen

and a video I found on the recipe and how to harvest which was helpful
If you make the jam and like it, consider sharing this recipe to your Facebook and tagging An Instant On The Lips 🙂