Bush tucker is the latest craze in the more la-di-da cafes and restaurants in Australia. However, some of us remember the 60's (vaguely) and plants like rosellas, quandongs, wattle seeds and lemon myrtle were all around in the outer suburbs (or the bush) of Sydney and Brisbane. We used to go out and pick this stuff and just eat it straight from the tree. 

I grew rosellas in my garden in Buderim in Queensland and always had too much of the stuff so I turned it into jam and just syrupped some to make ordinary champagne spectacular. Always had plenty of jars for gifts and to donate to the school fete.

With love Bishy,  Rosella Jam xo

Its not sickly sweet slighly tart but sooo good.

  1. Shell rosellas (red bits and keep) and put green middle bits in a large saucepan. 
  2. Cover with cold water and bring to the boil and then reduce heat to a simmer and cook for about 1 hour.
  3. Strain the all the liquid in with the red bits of the fruit 
  4. Discard the boiled seed pods
  5. The red bits and liquid are then cooked until it becomes quite soft. Before this gets too mushy remove some juisce and whole rosellas into sterile jars and seal. 
  6. At this is the stage it is ideal to keep and then add to champagne when cooled.
  7. To contiue making jam keep stirring occasionally to prevent burning.
  8. Then measure 1 cup of sugar (white or raw pref. organic) to 1 cup of pulp
  9. Add the juice of 1 lemon to each cup of pulp and sugar.
  10. Boil rapidly stirring often to when jelling point is reached. This can be checked by placing teaspoon -ful onto a saucer and seeing if is becoming sticky/jellied.
  11. Bottle into clean, stile jars and label when cool. 
  12. This will impress your friends and family when used as an ice cream topping.