March 15, 2013 at 2:48 pm #257679
I planted some rosella bushes for the first time this year. They are just starting to flower and form ‘fruits’. When do I pick them and does anyone have any recipes for cordial/jam or similar that i could make with them?March 15, 2013 at 7:22 pm #531825Judi BKeymaster
To separate the red calyx (the fleshy cover surrounding the seedpod) from the seedpod. An easy way to do this is using an apple corer pushed hard against the base of the calyx; the calyx will then separate from the seedpod.
A perfect Sauce for Poultry.
4 Cups (200g) Rosellas
2 teasponns olive oil
1 clove of garlic, finely chopped
1 onion finely chopped
Pinch Salt and Balck pepper to taste,
1 teaspoon castor sugar
2 cups chicken stock
Puree or roughly chop the Rosellas
In a medium saucepan, saute’ garlic and onion until soft and tender.
Add port, add salt, add sugar, add pepper
Add stock and bring the sauce to the boil
Lower the heat and simmer gently for ten minutes
Strain and Thicken if preferred.
Sufficient to make three cups.
750gr rosellas, shelled weight
500gr cooking apples, sliced
500gr onions, sliced
2 chillies, finely chopped or ½ tsp cayenne pepper
3 cups vinegar
1 tbsp all spice
2 tbsp seeded raisins
1 tsp salt
Wash and dry the rosellas thoroughly (don’t soak).
Put rosellas into a saucepan, add sliced onions and cooking apples, cut up chillies or cayenne pepper.
Pour in the vinegar add the allspice, cloves, seeded raisins and salt.
Boil all together for 10 minutes.
Add sugar and bring to the boil, and boil for 1 hour, stirring constantly.
This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream. To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink.
5 cups sugar
4 cups water
4 cups calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten as a dessert with icecream or custard
To prepare the fruit for jam making first soak it for a few minutes in a sink full of cold water and then drain. Then separate the red calyx (the fleshy cover surrounding the seedpod) from the seedpod. An easy way to do this is using an apple corer pushed hard against the base of the calyx; the calyx will then separate from the seedpod. Put the red calyx into a bowl and the seedpods into a saucepan. Cover the seedpods with water and simmer for 10 minutes, until soft and translucent in appearance. Strain the seedpods through a sieve and dispose of the seedpods, reserving the liquid. This process extracts pectin from the seedpods to help the jam set. Then pour the liquid back into a large saucepan, add the red calyx and simmer gently until they are very soft. Then measure this fruit pulp and add cup for cup of sugar to fruit (or for larger amounts, 1 litre of fruit pulp = 1 kilo of sugar). Stir over a gentle heat until the sugar is completely dissolved and then bring to the boil. The jam will froth high in the saucepan and so needs to be no more than half full before you start it boiling. Test for setting by putting a saucer in the freezer to chill, then put a teaspoonful of jam on the saucer, wait for it to cool slightly and then push the top of it with your finger. If it crinkles it is cooked. Another sign that it is setting to watch for is when the jam stops frothing and settles down to a hard boil. As the jam reaches setting point it is also most likely to stick and burn so pay close attention and stir often. Remember that the setting of a jam is a chemical reaction between the fruit acid, the sugar and the pectin, not an evaporative process. Jams set as they cool, if over-cooked the setting point may be passed and instead a thick syrup rather than a gel is formed. Bottle the jam into clean hot jars and seal immediately.March 15, 2013 at 7:54 pm #531826lavmanMember
Hi Judi, cheers for the recipes, we will have rosellas as well soon, just a question; how much port for the sauce?March 15, 2013 at 11:08 pm #531827GirlFridayMember
Yummy Rosellas! I learned the hard way last year to only pick them the day you are going to cook them up as they go to mush quickly.March 15, 2013 at 11:32 pm #531828
Thanks Judi B! How do I know when they’re big enough/ripe enough?March 22, 2013 at 4:20 pm #531829
Does anyone know how big the rosellas need to get before I pick them? How can I tell if they’re ripe/ready?March 22, 2013 at 6:33 pm #531830GirlFridayMember
I never really went on size but more whether they were fully formed and a good red colour and not rubbery. The colour changes a bit when they go rubbery. Not too good a description I am afraid but the best I could do.
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