Ingredients
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- Approx 30 large or 40 small Rosella Flowers
- water
- 1 Apple
- juice of 1 lemon
- raw sugar
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Separate the red calyx petals from the seedpod.
Wash both seedpods and petals seperately.
Place the seedpods into the thermomix bowl and just cover the seedpods with water, approximately 1 cup.
Cook seedpods
"Counter-clockwise operation" for 10-20mins, 100 degrees, Sp2.Seedpods are cooked once they have become soft and opaque.
Cooking the seedpods releases the pectin which is necessary for the setting of the jam.
Strain the seedpods through the simmering basket, keeping the liquid and discarding the seedpods.
Return the liquid to the thermomix bowl.
Add the red calyx petals to the liquid.
Peal, core and cut the apple and add to the bowl.
Add the lemon juice.
Cook for 20mins, 100 degrees, Sp2
The red calyx petals should be very soft, cooking may be extended at this stage if the petals are not ready.
Measure out the pulp in the bowl.
Add 1 cup of sugar for every cup of pulp.
Cook for 20mins, 100 degrees, Sp2 ensuring all sugar has disolved.
Cook for 10mins, Varoma temp, Sp1.
Place your simmering basket upside down on the mixing bowl lid in place of the MC to allow the liquid to evaporate and to catch any splatter.
Test whether your Jam will set by chilling a saucer in the freezer.
Remove from freezer and place a tsp of jam on the saucer.
Wait till cooled, test for setting consistancy.
Tip
When cooking the jam on Varoma temperature. The jam may splatter out of the hole in the lid, which is why we are putting the simmering basket in place on the mixing bowl lid to catch the splatter.
Please exercise caution when handling hot liquids or cooking at high temperatures.
Adapted from Jazzy79's recipe and a non Thermomix recipe.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
May I know if Ican I use dried rosella for this recipe?
It is delicious, but has no calyxs left. Just puree. I reversed the blade for the first section and used the butterfly for the second. I have a puree Jam. How did others go with this?
Such easy instructions to follow and my jam worked first time. Great taste too. Highly recommend this recipe
best rosella jam I've tasted! Perfect!
Holy Heck! This Jam is amazing!
I've made this twice in the last week as I have plenty of Rosellas on my bush. It's turned out perfectly and is delicious. Thanks for sharing the recipe.
Great recipe thanks, mine is still cooking away but taste amazing and I have a ton of Rosella's to use, thanks
Looks delicious!