EVERYTHING ROSELLE

ROSELLE  FRUITS

The Roselle is a hibiscus flower and the calyx of the fruits can be eaten.  They are rich in Vitamin C and use primarily to make drinks or even jam or preserves. In here I would like to share with you recipes to make drinks, jam/preserves, pie and muffins.

ROSELLE FRUIT JUICE

1 kg Roselle fruit calyx (stem and seeds removed)

500 g coarse grain sugar and 1 litre water for syrup

3 litres water, extra

Method:

1.  In a saucepan, bring sugar and water to boil under sugar is melted. Cool syrup before use.

2.  In a fruit juicer, juice the Roselle calyx. Reserve the pulp for making jam/preserve later.

3.  Add the cooled syrup and the 3 litres water extra to the extracted Roselle juice.

4.  Serve chilled.

5.  Keep well in the fridge for up to one week.

ROSELLE JAM

Reserved Roselle pulp (from above recipe)

juice from 2 lemons + seeds for pectine

1.5 litre water

1.5 Kg coarse grain sugar

Method:

1.  In a large heavy-based stainless steel pot, bring to boil the Roselle pulp, lemon juice + seeds and water to boil.  Simmer for 45 minutes.  Off fire and leave to soak overnight or for 8 hours.

2.  Add sugar and bring mixture to a slow boil until sugar is melted.  Boil rapidly for about 30 minutes.

3.  Bottle the hot jam into sterilized jars and seal immediately.

4.  To vacuum-pack the jam, keep bottle upside down until jam is cooled to room temperature.

5.  Keep refrigerated.  Keeps well for up to 6 months.

Serving suggestions: 1. For toasts, pancakes or waffles as a spread. 2. In muffins/cakes making 3.  As an accompaniment to roast meat. 4. As a filling for pies and tarts 5. For ribbon sandwiches with roast meat or cold cuts

ROSELLE  MUFFINS

250g unsalted butter

100g caster sugar

4 large eggs

250g all-purpose flour, sifted

1 heapful tspn Bicarbonate of Soda

1 cup Roselle Jam + 12 tspn Roselle Jam,extra

Method:

1.  Preheat oven to 180 deg Celsius.

2.  Beat butter and sugar until pale and fluffy.

3.  Add eggs, one at a time, and beat until just combined.

4.  Fold in flour and sodium bicarbonate.

5.  Stir in jam.

6.  Spoon into muffin cases until about 3/4 full.

7.  Top with a teaspoonful of jam each.

8.  Bake in preheated oven for about 30 minutes.

9.  Makes about 10-12 muffins.