Rosella Flower Jam

The jam is the perfect accompaniment to scones. They keep for up to 1 year in a sealed, sterilised jar.


  • 2 cups dried hibiscus flowers
  • 1 cup  sugar
  • 2 cups orange juice


  1. In a saucepan, combine all ingredients and slowly bring to a boil. Simmer for 45 minutes until the jam is reduced.
  2. Transfer to a food processor or blender,process for 3 minutes until mixture is chopped into smaller pieces.
  3. Let cool and refrigerate. Transfer into sterilized jam jars for storage.

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