• 250g fresh Rosella calyces, washed
  • ½ cup water
  • ¾ cup sugar


  1. Place the rosella calyces in a stainless steel saucepan and bring to the boil over medium heat.
  2. Once boiling, reduce the heat and add the sugar, and stir occasionally until the sugar has completely dissolved.
  3. Cook for about 30-35 min until the jam has thickened.
  4. Place in sterilised jars and store in refrigerator.
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Charlene Chisvo
Charlene Chisvo studied at the University of the Free State. She works at Bio-Innovation of Zimbabwe and brings about consumer awareness of under utilised crops in Zimbabwe. She has written articles in various magazines in Zimbabwe.