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Roselle Jam

Roselle jam

Roselle (টেঙামৰা) or Hibiscus is used in Assamese cuisine to make fish curries and sour lentil curries. Both roselle leaves and fruits are used for this purpose. We can also make pickle and a very decisions sour tea from roselle fruit. Yesterday I made roselle jam from the red calyx of roselle fruit. It's very simple to make and can be served in breakfast by making jam bread or jam sandwich.

Roselle Jam Recipe 


Roselle jam

📎Cuisine : World
🔪Preparation Time : 15 minutes
♨Cooking Time :  1 hour15 minutes
🕞Total : 1 hour 30 minutes
🍴Servings : 10

INGREDIENTS:

  • 250 gms of roselle fruit 
  • 2 cups of water 
  • 1/2 tbsp vinegar 
  • 2 cups of water

METHOD:

  1. First wash the roselle fruits under running water. 
  2. Separate the red calyx from the seedpod. 
  3. In a pressure cooker take red calyx and add 2 cups of water. Close the lid. In high heat cook for two whistles. Remove from heat.
  4. Now pour everything from the cooker in a saucepan.
  5. Add sugar. 
  6. Over a gentle heat cook until sugar dissolves completely by stirring continuously. Continue to stir until the liquid condensed into jam like structure. 
  7. Add vinegar and mix well just before removing from heat. 
  8. Roselle jam is ready to serve. 
For recipe of Fish and Roselle leaves Curry Click here

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