Well I'm so glad I had the opportunity to buy those wild rosella flowers at an amazingly cheap price because I thoroughly enjoyed cooking and tasting them.
*** What an interesting flower to cook, eat and decorate with! ***
: I was very impressed with that wild rosella jelly. That is the
best jelly I've ever made, having stuck mainly with commercial jelly crystals prior to that. This jelly was not only tasty & had a beautiful colour, but I was amazed at how firm and solid it was to cut, and how it stayed that way, whether I'd placed it in a trifle or just plain as is in the fridge. All the commercial jelly crystals I'd used never stayed firm, & always "melted" in my trifles!
: This is the 2nd time I've made home made rosella jam, and it's one of my favourite jams. I'm not a big jam fan (especially supermarket ones), but am of this one. Not only is it so tasty, without being too "sickly", but seems to stay fresh for far longer than a standard jam I bought out of a can, that went "off" after a while. Plus I really like the vibrant colour.
Green Seed Pods contain Pectin
: Yesterday, flicking through "Country Classic" cookbook, i happened to stumble on their Rosella Jam recipe. What I discovered was very interesting & I'd never read it anywhere else. Author keeps green seed pods from rosellas, boils them in water till soft, strains liquid, which then gets used to set the jam. They believe pods have to be green, indicating presence of pectin
(I used Jamsetta Sugar to set the jam, and sweeten it at the same time.)
(3) DRIED ROSELLAS:
When I dried rosella flowers, that were soaked in sugar syrup, in my Dehydrator, I thought they tasted like a particular dried fruit, eg dried mango or pawpaw, but my husband said it was like toffee apple.
(4) WILD ROSELLA SYRUP
: I made tasted like caramel toffee syrup to me and Mum. Going by no 3 above, it is interesting that perhaps wild rosellas can have a toffee/caramel characteristic when used with white sugar. Question
: Does anyone know why this is?