....friends, I have a little rest from blogging....

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SkyWatch Friday; A golden stream of light;

Early one morning;

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Rosella; Hibiscus sabdariffa; Rosella Jam;

Rosella has lovely soft pink flowers which are also edible. The leaves are edible as well and taste like Sorrel. They can be added to lettuce or other salads.

Here is a link to all the facts about Rosella http://en.wikipedia.org/wiki/Roselle_(plant)

The red calyxes holding the seedpod. The calyxes are collected after the flowers have fallen. They should have a nice size, 2-3 days after flowering.The seedpod should still be green not brown and hard. It is used to make the Jelly!

Preparing the calyxes. I cut off the bottom and then it is easily peeled away from the seed pod. P. has made a little tool,to push the seed pod out, but I am quicker cutting off the bottom and the seed pods stay intact.

Here you can see the separated seed pods and the empty calyxes.
Put the seedpods into a pan and cover with water. Cook for about 40 minutes until it jellies nicely.

Here they are bubbling away... (the pods only)

When the jelly is ready add it to the calyxes. Use a sieve to separate the pods from the jelly.  I had a small bowl of calyxes and added 1 cup of sugar and the jelly from the pods and a little more water. Bring to the boil. After 10 minutes my Jam was ready. Do not cook longer then 20 minute as you do not want to lose the brilliant colour. In hindsight I could have used a little more sugar. The jam is sweet and sour, perhaps like the European red currant jam. Some say a little like cranberries, but it does not have the bitterness of cranberries. I think it is tastier.
It can be used as a savory to meat or as jam for breakfast.

Rosella Jam....brilliant!

Photos TS

Rosella (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based sub shrub, growing to 2–2.5 m (7–8 ft) tall. The leaves are deeply three- to five-lobed, 8–15 cm (3–6 in) long, arranged alternately on the stems.

Nutritional Facts

High in anti oxidants with very high levels of two of the most active anthocyanins

Phytochemicals

The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of myrtillin (delphinidin 3-monoglucoside), Chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are also present. Roselle seeds are a good source of lipid-soluble antioxidants, particularly gamma-tocopherol.

Believe it or not:

"Not all of us can do great things. But we can do small things with great love." 

— Mother Teresa

SkyWatch Friday; pointing to the sky;

Maryborough; Queensland;

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Photo TS