- 250g fresh Rosella calyces, washed
- ½ cup water
- ¾ cup sugar
- Place the rosella calyces in a stainless steel saucepan and bring to the boil over medium heat.
- Once boiling, reduce the heat and add the sugar, and stir occasionally until the sugar has completely dissolved.
- Cook for about 30-35 min until the jam has thickened.
- Place in sterilised jars and store in refrigerator.