Similar Posts


  1. Hi there, I’ve been looking for a recipe for rosella jam that isn’t loaded up with sugar. This looks great! I’m thinking of also adding a bit of apple and lemon for flavor/pectin. My question is, about how long will this stay good in the fridge? Is the shelf life significantly compromised when the large amount of sugar is left out?

    1. Hi Katy, thanks! That’s very interesting about the flavor/pectin addition. Roselle plants are in growth mode right now, and I give it a month before we can make this again, so how long it stays good for I will have to find out. In the past, whether it’s the jam or the juice, I tend to be the house vacuum and nothing stays that long in the fridge (worth eating or drinking), so I don’t know how long it would stay good. Next time we make it I will try and see, so I’ll update this in a while with that info. I’d imagine if you have a screw top container it could stay good a while but I’m not sure! My wife would know more, I’ll ask her today and can update this comment.

    2. Hi there, I tried this recipe and it turned out delicious! Thanks for posting a straightforward, simple recipe that yields beautifully thick jam — my first. I made it with 1.5 lb so added 1.5 tsp of salt which made it too salty for my taste. Do you have any suggestions on how to fix it besides adding more sugar?

      1. Hey Allyria, great to hear! Thanks for the compliment and for trying it out after reading our recipe post. As far as too salty, hm the only thing I can think of is maybe to cancel out the saltiness with another addition. For example, we sometimes boil it with a padan leaf inside which removes any and all bitterness and might balance the salt. At 1.5tsp, I imagine it’s not like wayy too salty in where it’s not consumable, so maybe adding soemthing else in could help it? Since it’s jam you can’t just add a bit more water.. I love salt so I’d probably like your jam! Thanks again for coming by the blog. If I learn of anything else to help the saltiness I’ll comment again.

    3. 5 stars
      Hi, thank you so much for the recipe. Today was my first harvest of the King Roselle (large size). It was already on the stove with the cover on the pot when I read your warning about this! 😂😂😂 I hurried to the stove, but it had spilled already over the entire stove. I will use some of the juice and let the rest boil thick to make jam. 👌

      1. Hi Sheila, I just shared this with Ling and she said yup! haha we’re about to make a new batch now this time on a flame stove vs the heat pad one we used last year. I’ll update if anything’s different on this one. We hope your jam and juice turned out excellent!! Thanks for your comment and for coming to our recipe!

    4. If you save and boil the seed pods covered in about 1 inch of water for 30 minutes, that is all the pectin you will need to thicken. Use that liquid to boil the calyxs in instead of just plain water.

      1. Very interesting! In the past I’ve read about reasons you’d want to leave the pectin out, but this could be a good variation if you did want to include the pectin. Thanks for letting me know, we’ll experiment and update when we do.

    5. I made this after boiling the petals to make tea. I then drained off the first liquid for tea, added more water to the pulp as well as some pineapple juice and 4 dates for a 2nd boil. I boiled it down per the recipe and put it in a blender after cooling. Very tasty and very sweet without any added sugar.

  2. 5 stars
    A nurseryman in Darwin, northern Australia, recently discovered a new variety of rosella that has much larger and sweeter fruit so you don’t need to use so much sugar in the recipe. You can see the difference in size in the photographs that he published in this article:
    I don’t think this variety is available in Thailand yet but it probably won’t be long before someone imports some cuttings. I think it will make the old variety of rosella redundant in the coming years.

    1. Hey David, cool I will check this out. I’d love to get some of those cuttings or seeds! Our normal Rosella is great, we don’t put any sugar and it’s great. I would really like to try yours though. Maybe one day if the unnecessary lockdowns stop we can fly down under and get them ourselves. Cheers and God bless.

  3. Dear John & Ling,I discovered Rosella by chance when an old schoolmate handed me bags of her garden produce ( all organic – we joked that’s becos fertilizers/pesticides are costly).She included a ziplock bag of dried Roselle calyx.They made wonderful drinks with lovely hue !! We have the newer,darker maroon red variety.
    After using numerious exotic flower drinks over the years,I thought there’s no comparison to Rooibos and Elder Flowers,I was wrong.

    I write to let you know how much I appreciated your post esp. sequential pictures on Rosella jam making ( I hate the speed of You-Tube video while making things using its video as a cooking guide). I’m about to make some Rosella jam ( having been making Seville Mamalade all my life)- Xmas gift won’t be the same this year.

    1. Isn’t that crazy how the worse stuff is more expensive? It’s getting harder to find organic seeds, everything is GMO now, so that’s an excellent gift and a good friend you have! I will have to look for Rooibos and Elder Flower now to try this tea. Thanks for letting me know about these. Thanks for the compliment on the recipe post:) Hope your jam turns and turned out wonderful!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating