G'day Everyone, these food and preserving videos are never the most popular on my channel. However, they're still worth uploading to show what amazing foods we can make from the produce we grow in our own home gardens... Get into it! Cheers :)
I love these videos. I'm always looking for different ways to use my fruit and veg I grow. I've used a few of your recipes. So thanks and keep up the good work. Love from South Aus❤
Got to say I love you mate. My father past away a few years ago. When I hear your voice I feel some type of comfort. I appreciate all of your videos. You give off such a great calming energy. You videos are so calming after a long day.
Love you too mate. Sorry about your father's passing - I know it leaves a great hole in people's lives when they lose a loved one. We all go one day, and there should be no regrets, no wishful last words, or lamenting the scarcity of time spent together because no one really knows when God will take them, so let's be thankful for each day, our family, friends, and fellow humans who walk this Earth in this form only once. All the best, Wesley and take care :)
In Jamaica we call this plant Sorrel and make a very popular drink by boiling it along with ginger (Amount of ginger varies depending on your liking) followed by sweetening to taste. Its a must during the Christmas season here.
That’s almost exactly how I’ve been doing it for thirty years. The secret is cooking the Seeds separately. I hadn’t thought of adding the rinds to the seeds though. That’s a great idea I’ll try next week when I do my jam. I also freeze the seeds and yummy bits separately if I don’t have enough for a full batch.
I recently made a rosella soft drink by making a tea out of my dried rosella, adding sugar, cooking and adding some of my home made ginger bug. I let it sit for about a week and wow- what a yummy and pretty pink soft drink with lots of fizz!
Good morning, Mark, thank you for the recipe. When I arrived in Australia as a youngish lad [1960], I was told about the wonderful wildlife [birds] and then told Australians also make rosella jam. I was heartbroken to hear that Australians made jam from birds. And I knew that they ate various strange foods. I kept my thoughts to myself, unless I was made to look foolish. But obviously I now know how mistaken I was. rosella jam is my absolute favourite. And if we are at any farmers markets, I seek it out. And it's usually the CWA that have it. Love your channel, and there is more rain on the way. Cheers
LOL... Yes Andrew, you wouldn't be the only one who confused rosella with our native bird wildlife! The rain just keeps falling but at least that awful humidity is not as bad!! All the best :)
I made approx 15 jars of rosella jam this season At the IGA at Peregian Beach, they sell a rosella/ginger/chilli jam. It's freaking amazing!! I've got a few bags of peeled rosellas in the freezer and once I harvest my ginger, I'm going to try to copy it. :)
I would be interested in how that turned out. I am not that brave yet as I am just starting jams jellies and canning haven't pressured canned yet the pressure canner I want from forjars is on back order.
@@JeanHudson2022 I use wax to seal my jams in the jar, then just pop the lid on. Let the jam cool a little, then pour about 1cm of melted, unscented, wax on top. You can then store it unrefrigerated in the pantry.
In case anybody needs it, the scientific name of roselle hibiscus is hibiscus sabdariffa. There are lots of species of hibiscus and each one has a different common name in many parts of the world. So look for the scientific name when purchasing seeds, so you don’t end up with the wrong one. This is not the only edible hibiscus specie, either!
Mommy made this for us alot as children, especially at christmas. Because in Trinidad we make juice with, she will usr it after she have boiled and strained the sorrel (that's what we call it) in water. Then she will make the jam out it it. Never seen the seeds used for the jam but this is cool.
My mom brought a recipe over from Mexico. It uses hibiscus flower to make "Agua Fresca" or fresh water. So delicious. I really enjoy your channel Mark!
In india we use the very same Red Rosella for making pickles it tastes very good with rice, we use leaves when they are twnder and in later stages we use the pods for making pickles. Its a very famous pickle in India, there are a lot of places that make money by selling Rosella pickles
We've made this a few times now (Orlando, FL) and it's incredible! Our rosella didn't take off until late fall, and we just harvested more today. It's still growing this late in the season and is well above our heads. We planted seeds from last years harvest April or May this year. The first photo I have is June 22 and they were just over one foot tall.
My rosella are growing do big this year must be all the rain. Just finished a batch of rosella and pear fruit leather, im gonna give this recipe a try with the next harvest (I've always strained it)
Really love your videos and sharing of your knowledge! I watch from the USA and have started growing my own garden using your videos. Thanks for sharing with all of us!
I had never tried rosella until July 2022, when hubby and I did a road trip from south of Adelaide to Darwin. On the return trip we stopped at the town of Adelaide River where they had a rosella festival. I don't love it but I also don't hate it. I did buy several products to have at home.
After seeing this I'll be planting some Rosella. I have made rosella jam before, but it was years ago. Love that you show what you make out of what you grow. It gives inspiration.
I miss that jam, I used to make it in Oz. Can't find them here in the UK. Alternatively to the finger-push test, you can just use a thermometer, and once it gets to 104 deg C it is ready.
First, thank you Marc for sharing this video! Second, I was surprised you didn't water-bath the jars when they were filled because I've grown so accustomed to seeing this done with typical jams and jellies here in the USA. BUT when I was growing up, my Mom and I never water-bath canned our homemade jams/jellies and the only ones that weren't shelf-stable for a year or more were the ones whose 2-part lids didn't seal. (Those went in the fridge for first eating!) So now I'm off to find where I can get some roselle/rosella seeds or plants to grow my own. Thanks again and hugs from Georgia, USA!
In the US, at least, you can buy dehydrated rosella at Hispanic grocery stores. I believe it’s called Jamaica (ha-my-ca). I was so excited at my little harvest one year and then saw a giant bag and said “yeah- that’s sunchokes next year”
I just looked it up. Jamaica and rosella are the calyx of the same plant. Evidently the seed pod is pectin-rich, like rose hips, allowing the jam to jell without adding commercial pectin. I’m from California where jamaica tea and soft drinks are popular. Lime is a usual addition, and I’m guessing limes would be a good substitute for lemons in this preparation.
The leaves are great in salads and also good for curries (though not too many as it can have a laxative effect for some people). A few leaves are yummy. You can also freeze the leaves to sprinkle into meals.
I live in Phoenix, AZ in the US and lots of people love Roselle Hibiscus here. It grows incredibly well in our sweltering summers. This is a great video to help me make jam, which I've never done before. Thank you for educating us. I have a friend from Aus who lives here and I may share the jam with her to get her opinion. :)
Oh my. I just finished making my first batch of Rosella jam using your recipe and it is so delicious. Thank you for the work you put in perfecting your recipe and for sharing in this video. ❤ I love your videos and how tos have helped so much in getting my own garden started
Thank you! We just planted a rosella in the garden. I made paw paw jam last month, it was amazing! I reckon it’s right up there with rosella jam. I used the paw paw jam recipe from Jeff Hariot’s channel.
In Trinidad and Tobago and other parts of the Caribbean it's called "sorrel" and the calyxes are boiled and steeped then cooled to make a very refreshing delicious drink also called sorrel with sugar, cloves, nutmeg and sometimes ginger added. This was traditionally a Christmas drink. It's now available year round as concentrate or sodas or tetra packed ready to use drinks. It's also made into a wine. The left over calyex from the juice making process are then made into jams. The flowers are edible raw and young leaves can be cooked as a leaf vegetable. The seeds can be made into a flour or roasted and made into a coffee like beverage. It's available in the US dried under names like sorrell or Jamaican roselle
Thanks for your video. Here in the west indies, it's the traditional fruit of Christmas and is mostly consumed as drinks (hot or cold) I've made jam a few times but never used the pods separately. Will try this year 👍
I really like your videos, I even got my dad watching as well I love watching people at home poking with there own produce, not only is it rewarding as a grower and fun to do and I like to learn from others I've never grown Rosella before but I'm planning to this year, I'm a very nervous grower, I generally stick to 'cookie cutter' plants (corn, peas and beans) I tried strawberries a few times but strawberries don't like to grow for me 🤷 but I'm not adventurous when it comes to growing my own food. But I feel mark has given me the confidence to give anything a go. Including my daughters who have decided to grow Dragon fruit and Avocado from seed. Thank you Mark and keep the recipes coming
Im starting my roselle earlier this year so I can get bigger calyxes. This recipe really helps me in south Texas as I am always looking for new things to grow and recipes to use them in. Also, I'm a USAF vet. Gardening can really help.
Bahahaha that's what I thought too! I saw the panic in his eyes. My brother in law calls them the catholic Mafia. Love your work Mark. Have been watching you for years and started growing food in pots on my Melbourne balcony. Back in nz now and while looking to buy enough land to expand the self sustainable gardens, have been spending time with my father in his gardens. So rewarding on so many levels. Thank you.
Great looking jam Mark. Have never eaten Rosella jam, even though I’m Australian, I always thought Rosella was just a brand name for chutney 🤪🤣. I live in Melbourne….so going online to see if the plants will grow down here, if they do, will give them a go in our garden …. just so I can make the jam. Thanks for another informative video. 😊❤
Guess what I am doing right now, making rosella jam ! We grew only one bush this year, but are planning to put a few in the front yard as part of a food garden /meadow for next year.
Thank you for this video!!! I can harvest hibiscus from a local farm, and am using your steps to make jelly. After that, it will become the filling for some orange masa harina sandwich cookies. I am STOKED!!!! 😂❤
G'day from the States, Mark. Your gardens must produce a massive amount of food. What do you do with it all? Sell? Donate? Friends? Awesome channel btw 👌
Many years ago I used to make wine from bought hibiscus tea. I would win the first prize every time I entered the wine in the amateur wine competitions here in New Zealand. Really delicious wine!
That sounds like a lovely jam. Here in the states that would be a refrigerator jam since you didn't water bath it. I'll have to see if I can find some of those Rosella here in the states. :) Ty Mark.
Hey Mark, one quicker way to separate is to use a small pipe and push through at the base of the seed pods. Will save a lot of time and stains from your hands.
I love rosella & ginger jam and decided to grow my own. I grew 2 from seed and 2x punnet of seedlings from Bunnings (ie 8 plants). I had no idea they could grow so tall - mine are nearly 3m tall and falling over, weighed down by all the fruit growing on them.
Rosella (hibiscus ) is rich in vitamin and antioxidant. lots of benefits, I'm still planting it at home. thank you for information 🙏 Greetings from Indonesia 👍🙏🇮🇩
Ive never seem that plant or jam before. My favourite is Mulberry Jam, even if it does stain EVERYTHING . How are you and the family enjoying the new kitchen? Have you included the freeze dryer into your preserving processes?
G'day Everyone, these food and preserving videos are never the most popular on my channel. However, they're still worth uploading to show what amazing foods we can make from the produce we grow in our own home gardens... Get into it! Cheers :)
I love these videos. I'm always looking for different ways to use my fruit and veg I grow. I've used a few of your recipes. So thanks and keep up the good work. Love from South Aus❤
I really appreciate you sharing recipes using what you've grown. What good is a veggie or fruit garden if you don't use what you've grown? Thank you!
The ones that don't view are missing much! Thanks for the recipes & all that you share! Shalom!
As someone who can cook easier than they can garden, I like them!
Yes they are!
Got to say I love you mate. My father past away a few years ago. When I hear your voice I feel some type of comfort. I appreciate all of your videos. You give off such a great calming energy. You videos are so calming after a long day.
Love you too mate. Sorry about your father's passing - I know it leaves a great hole in people's lives when they lose a loved one. We all go one day, and there should be no regrets, no wishful last words, or lamenting the scarcity of time spent together because no one really knows when God will take them, so let's be thankful for each day, our family, friends, and fellow humans who walk this Earth in this form only once. All the best, Wesley and take care :)
@@Selfsufficientme Yes, in this particular, form only once but the spirit/soul/the true self is formless, timeless and indestructible 🙏🏼💕🙏🏼
AMAZING 🤩 Thank you
In Jamaica we call this plant Sorrel and make a very popular drink by boiling it along with ginger (Amount of ginger varies depending on your liking) followed by sweetening to taste. Its a must during the Christmas season here.
Same in Trinidad and Tobago
In India we also make juice and jam and chatni
That’s almost exactly how I’ve been doing it for thirty years. The secret is cooking the Seeds separately. I hadn’t thought of adding the rinds to the seeds though. That’s a great idea I’ll try next week when I do my jam. I also freeze the seeds and yummy bits separately if I don’t have enough for a full batch.
I recently made a rosella soft drink by making a tea out of my dried rosella, adding sugar, cooking and adding some of my home made ginger bug. I let it sit for about a week and wow- what a yummy and pretty pink soft drink with lots of fizz!
Ok, now I want to try that. I'm getting into making water kefir for my 'bug' now.
This chilled tea is called, “Jamaica” in Mexico.
Good stuff I bet! Nice :)
Called sorrel in Trinidad and Tobago, we add cloves, nutmeg, ginger.
Nothing better than homemade jam. Another great video Mark. And I have found a new plant for my garden.
So true! Thank you Gina! Cheers :)
I use an apple corer to de-seed my rosella. My grand father used to use a 303 shell. I dehydrate mine to use in making cordial. Great recipe.
Top tip! Cheers :)
Good morning, Mark, thank you for the recipe. When I arrived in Australia as a youngish lad [1960], I was told about the wonderful wildlife [birds] and then told Australians also make rosella jam. I was heartbroken to hear that Australians made jam from birds. And I knew that they ate various strange foods. I kept my thoughts to myself, unless I was made to look foolish. But obviously I now know how mistaken I was. rosella jam is my absolute favourite. And if we are at any farmers markets, I seek it out. And it's usually the CWA that have it. Love your channel, and there is more rain on the way. Cheers
I thought same, too, when we 1st came here! Bird jam?!!
@@susanperry7147 Thanks, I don't feel so foolish now.
LOL... Yes Andrew, you wouldn't be the only one who confused rosella with our native bird wildlife! The rain just keeps falling but at least that awful humidity is not as bad!! All the best :)
I made approx 15 jars of rosella jam this season
At the IGA at Peregian Beach, they sell a rosella/ginger/chilli jam. It's freaking amazing!!
I've got a few bags of peeled rosellas in the freezer and once I harvest my ginger, I'm going to try to copy it. :)
I would be interested in how that turned out. I am not that brave yet as I am just starting jams jellies and canning haven't pressured canned yet the pressure canner I want from forjars is on back order.
@@JeanHudson2022 I use wax to seal my jams in the jar, then just pop the lid on. Let the jam cool a little, then pour about 1cm of melted, unscented, wax on top. You can then store it unrefrigerated in the pantry.
@@jjjnettie Thank you so much my mother used wax but I didn't know how she did it I was young when she stopped making jam and canning.
@jjjnettie I have plenty of unscented wax, I'm going to give it a try. Thank you for sharing.
In case anybody needs it, the scientific name of roselle hibiscus is hibiscus sabdariffa. There are lots of species of hibiscus and each one has a different common name in many parts of the world. So look for the scientific name when purchasing seeds, so you don’t end up with the wrong one. This is not the only edible hibiscus specie, either!
This recipe is a national treasure, you are an icon!! Thank you for sharing 😊
Looks really good. Here in the United States in the south, we use the phrase. I reckon a lot.
I reckon so... I watch too many Clint Eastwood Westerns! :)
Mommy made this for us alot as children, especially at christmas. Because in Trinidad we make juice with, she will usr it after she have boiled and strained the sorrel (that's what we call it) in water. Then she will make the jam out it it. Never seen the seeds used for the jam but this is cool.
I always have a smile on my face when you upload a new video. great content and a great message too!
My mom brought a recipe over from Mexico. It uses hibiscus flower to make "Agua Fresca" or fresh water. So delicious. I really enjoy your channel Mark!
Is it like hibiscus tea or very different?
I’d love to know what it is if there’s a way you could please share. Hibiscus grows so well where I live and I’d love to try it.
It reminds me of agua de jamaica.
@klarag7059 just dry the petals. Then steep in hot water for a tea.
Jam that thumb! You are getting funnier just as you getting better with the time! Good on you Mark! Keep up the great work 👍👍👍
LOL...Thank you :)
I grew Rosella because you and today I am making this jam! Thank you so much for this experience and your expertise! ❤❤❤❤❤❤
2 weeks later, I have another huge harvest from the one tree, wow! im making more jam right now!
I didn't know about the leaves! I LOVE Rosella jam and cold Rosella tea... will try the leaves next time!
I've been preserving for years. Never heard of rosella. Will look around. Great show. I think you are terrific. Kind regards from NZ.
So cool. Thanks Mark! you are a great gardener and seem very nice. Love to see all your healthy and unique plants.
In india we use the very same Red Rosella for making pickles it tastes very good with rice, we use leaves when they are twnder and in later stages we use the pods for making pickles. Its a very famous pickle in India, there are a lot of places that make money by selling Rosella pickles
I'm in West Africa and I'm preparing to plant this when the rains come next month. I'll definitely look for pickle recipes. Thanks for the idea. ❤
This is awesome, thank you Mark for sharing!
I love all of your videos!
I wish i was your neighbour- I learn so much from you- thankyou for all of your content 😊
Great jam. Lucky wife!
We've made this a few times now (Orlando, FL) and it's incredible! Our rosella didn't take off until late fall, and we just harvested more today. It's still growing this late in the season and is well above our heads. We planted seeds from last years harvest April or May this year. The first photo I have is June 22 and they were just over one foot tall.
In one video you introduced me to a plant I'd never heard of and gave me a new recipe to try. Amazing, thank you!
Gidday. Thanks for this, it looks intriguing. I’ll keep an eye out for this shrub here in NZ.
My rosella are growing do big this year must be all the rain. Just finished a batch of rosella and pear fruit leather, im gonna give this recipe a try with the next harvest (I've always strained it)
Really love your videos and sharing of your knowledge! I watch from the USA and have started growing my own garden using your videos. Thanks for sharing with all of us!
My Nanas rosella jam was the best in the world. So good. Rosella Jam really is the best jam by far.
There's a south Indian curry made of mung beans and roselle leaves. It's tangy and delicious.
I had never tried rosella until July 2022, when hubby and I did a road trip from south of Adelaide to Darwin. On the return trip we stopped at the town of Adelaide River where they had a rosella festival. I don't love it but I also don't hate it. I did buy several products to have at home.
It’s amazing how the chalices breakdown so well.
After seeing this I'll be planting some Rosella. I have made rosella jam before, but it was years ago. Love that you show what you make out of what you grow. It gives inspiration.
Great video. That jam is a beautiful color.
Ooh that looks really good!
I miss that jam, I used to make it in Oz. Can't find them here in the UK.
Alternatively to the finger-push test, you can just use a thermometer, and once it gets to 104 deg C it is ready.
Try searching for sorrel jelly/jam. You can check in Carribbean/African shops or look online
100% Best Explanation EVER FOR MAKING 🍓 JAM
Thank You Mark..!
Thanks mate! :)
@@Selfsufficientme No Worries At All Fella, You Are My Idol I Always Have Time For Your Videos.
Hi Mark!
Thanks for making these great videos 😊
First, thank you Marc for sharing this video! Second, I was surprised you didn't water-bath the jars when they were filled because I've grown so accustomed to seeing this done with typical jams and jellies here in the USA. BUT when I was growing up, my Mom and I never water-bath canned our homemade jams/jellies and the only ones that weren't shelf-stable for a year or more were the ones whose 2-part lids didn't seal. (Those went in the fridge for first eating!) So now I'm off to find where I can get some roselle/rosella seeds or plants to grow my own. Thanks again and hugs from Georgia, USA!
Baker Creek seeds.
In the US, at least, you can buy dehydrated rosella at Hispanic grocery stores. I believe it’s called Jamaica (ha-my-ca).
I was so excited at my little harvest one year and then saw a giant bag and said “yeah- that’s sunchokes next year”
I just looked it up. Jamaica and rosella are the calyx of the same plant. Evidently the seed pod is pectin-rich, like rose hips, allowing the jam to jell without adding commercial pectin.
I’m from California where jamaica tea and soft drinks are popular. Lime is a usual addition, and I’m guessing limes would be a good substitute for lemons in this preparation.
Thanks Mark 👍
The leaves are great in salads and also good for curries (though not too many as it can have a laxative effect for some people). A few leaves are yummy. You can also freeze the leaves to sprinkle into meals.
I live in Phoenix, AZ in the US and lots of people love Roselle Hibiscus here. It grows incredibly well in our sweltering summers. This is a great video to help me make jam, which I've never done before. Thank you for educating us. I have a friend from Aus who lives here and I may share the jam with her to get her opinion. :)
Oh my. I just finished making my first batch of Rosella jam using your recipe and it is so delicious. Thank you for the work you put in perfecting your recipe and for sharing in this video. ❤ I love your videos and how tos have helped so much in getting my own garden started
Thank you! We just planted a rosella in the garden. I made paw paw jam last month, it was amazing! I reckon it’s right up there with rosella jam. I used the paw paw jam recipe from Jeff Hariot’s channel.
In Trinidad and Tobago and other parts of the Caribbean it's called "sorrel" and the calyxes are boiled and steeped then cooled to make a very refreshing delicious drink also called sorrel with sugar, cloves, nutmeg and sometimes ginger added. This was traditionally a Christmas drink. It's now available year round as concentrate or sodas or tetra packed ready to use drinks.
It's also made into a wine.
The left over calyex from the juice making process are then made into jams.
The flowers are edible raw and young leaves can be cooked as a leaf vegetable.
The seeds can be made into a flour or roasted and made into a coffee like beverage.
It's available in the US dried under names like sorrell or Jamaican roselle
Love Sorrel! Makes a tasty drink w ginger, cloves and allspice as well 🩷😊
Here in Ghana, we make drinks with these. Thanks for the recipe, I will be trying this one
Thanks for your video. Here in the west indies, it's the traditional fruit of Christmas and is mostly consumed as drinks (hot or cold)
I've made jam a few times but never used the pods separately. Will try this year 👍
So long since I had Rosella jam. Memories! I will have to keep my eye out for a plant. (Laughed at the CWA reference...they are fierce cooks).
I really like your videos, I even got my dad watching as well
I love watching people at home poking with there own produce, not only is it rewarding as a grower and fun to do and I like to learn from others
I've never grown Rosella before but I'm planning to this year, I'm a very nervous grower, I generally stick to 'cookie cutter' plants (corn, peas and beans) I tried strawberries a few times but strawberries don't like to grow for me 🤷 but I'm not adventurous when it comes to growing my own food.
But I feel mark has given me the confidence to give anything a go. Including my daughters who have decided to grow Dragon fruit and Avocado from seed. Thank you Mark and keep the recipes coming
Im starting my roselle earlier this year so I can get bigger calyxes. This recipe really helps me in south Texas as I am always looking for new things to grow and recipes to use them in. Also, I'm a USAF vet. Gardening can really help.
I love the cooking videos. Especially long term storge.
I've made a shit-loads of Jams. Always kept these in the rear of the pantry for 12 months before using and/or giving away.
Definitely avoid any old, dry or diseased ones. Good advice for life.
Oooohhh you've done it now - taking on the CWA - silly move 🤣🤣🤣 Love Rosella jam, one of my favourites
LOL... I know! :)
Bahahaha that's what I thought too! I saw the panic in his eyes. My brother in law calls them the catholic Mafia. Love your work Mark. Have been watching you for years and started growing food in pots on my Melbourne balcony. Back in nz now and while looking to buy enough land to expand the self sustainable gardens, have been spending time with my father in his gardens. So rewarding on so many levels. Thank you.
these remind me of a drink called Jamaica i use to get when travelling abroad. the flavour is quite unique and it contains plenty of antioxidents.
I'd have a go at that except that I don't have a Rosella Bush, you can't beat a good homemade jam recipe.
Have a ripper mate!
Great looking jam Mark. Have never eaten Rosella jam, even though I’m Australian, I always thought Rosella was just a brand name for chutney 🤪🤣. I live in Melbourne….so going online to see if the plants will grow down here, if they do, will give them a go in our garden …. just so I can make the jam. Thanks for another informative video. 😊❤
Thanks for sharing Mark 😊
When I'm in a jam, I'll come see you.
LOL...
3:04 If you weight your sauce pan before you start cooking you can save a dish!
Much love from
Florida
Guess what I am doing right now, making rosella jam ! We grew only one bush this year, but are planning to put a few in the front yard as part of a food garden /meadow for next year.
Thank you Mark. This video was very timely as I’m about to make rosella jam for the first time. Cheers 👍
I made a Jamaican sorrel last week. I have some left over in the freezer. I am going to try to turn it into a jam with pectin. Thanks for the video!
I made roselle jam last year and have more growing. My family loves the jam!
Wow! I'm going to make this! Growing Roselle this year in pots!
we call it sorrell in my country and make a drink from it especially during christmas
Thank you for this video!!! I can harvest hibiscus from a local farm, and am using your steps to make jelly. After that, it will become the filling for some orange masa harina sandwich cookies. I am STOKED!!!! 😂❤
G'day from the States, Mark. Your gardens must produce a massive amount of food. What do you do with it all? Sell? Donate? Friends? Awesome channel btw 👌
G'day mate! Yes, you guessed right. What we don't eat or preserve for later is given away to friends and family. Thank you! Cheers :)
Rosella jam! One of the best.
Sounds delicious! 🥰Blessings from South Australia💕🐨
Many years ago I used to make wine from bought hibiscus tea. I would win the first prize every time I entered the wine in the amateur wine competitions here in New Zealand. Really delicious wine!
I'd love to try that! Well done :)
I love this video. It's so fascinating how these leaves make Jam! Wow 👏
I still remember getting those rotten prickles in my fingers as a kid when we helped mum with the Rosella Jam - best thing on hot toast!
Our absolute favorite jam as well. Sorrel jam. I usually use low sugar pectin but can't wait to try your recipe!
my rosellas have been so slow to start this year... but in the last few days i have 100's of flowers! ill be saving this video to use a few more weeks
Love it. Very keen to put a rosella plant in now. Thank you!
Yum! I have wanted to grow Rosellas and now I have a recipe too 👍👏🌷. Thank you ❤
That sounds like a lovely jam. Here in the states that would be a refrigerator jam since you didn't water bath it. I'll have to see if I can find some of those Rosella here in the states. :) Ty Mark.
Hey Mark, one quicker way to separate is to use a small pipe and push through at the base of the seed pods. Will save a lot of time and stains from your hands.
Sounds yummy and easy to do, Mark, but we don't have this plant in Oregon. Sad. I would surely be trying it if we did.
Thanks, Mark. I really value this kind of video, introducing new ways of consuming unusual foods from our gardens.
Brilliant - very interesting. I hope to try this jam someday.
I love rosella & ginger jam and decided to grow my own. I grew 2 from seed and 2x punnet of seedlings from Bunnings (ie 8 plants). I had no idea they could grow so tall - mine are nearly 3m tall and falling over, weighed down by all the fruit growing on them.
I grow and make this jam each year ❤😊
You’ve just convinced me to grow rosellas. I’m in much same climate zone as you but a bit lower in NSW.
Rosella (hibiscus ) is rich in vitamin and antioxidant. lots of benefits, I'm still planting it at home. thank you for information 🙏
Greetings from Indonesia 👍🙏🇮🇩
We've been growing Roselle here in East Texas for a few years now. Definitely going to try your jam recipe. 👍
I make rosella jelly pretty much the same way by straining all the calyces solids. It is ruby red and delicious.
Thank you for the recipe
Now I have to see if I can grow that in Florida and who’s selling it. Thanks for that mate.
Because of your older video I am growing Roselle for the first time & can't wait to try this recipe. Thank you 😊
I’ve been growing these for tea for a couple years!! Excited to try this also this year!!
How many Rosella plants do you have to get that amount of jam?
This looks delicious!
Great video, Mark. I can’t wait to try and grow this next year.
Thank you for this ! Can't wait to make it!
Ive never seem that plant or jam before. My favourite is Mulberry Jam, even if it does stain EVERYTHING . How are you and the family enjoying the new kitchen? Have you included the freeze dryer into your preserving processes?