The Making of Roselle Jam and Juice

Tuesday, September 27, 2011


Roselle according to Wiki said that "The roselle (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's properties are absolutely tremendous. It helps sooth colds, coughs, helps digestion, promotes healthy kidney function, is a treatment for cancer, and reduces a fever and that's just naming a few of its benefits!

My mom she love to plant.. and roselle is her recent plant that she planted.

This is Roselle. Lovely eh?

How to make the juice..

First, pluck the ripe fruits/flowers.
Then, take off the petals/calyxes from the seed.. wash the calyxes thoroughly.
Next, blend it OR put the calyxes into boiling water until the water is bright red (about 15 minutes)
Adding sugar at this stage is an option else when you boil the juice.

I would prefer to blend it rather then boiling them.. later u will know why. =)

For the best results, you will need a juice extractor that first pulps the fruit, them removes the juice. Else, do it in a traditional way like me! Strain the blended to get the pulp.

Take the pulp. Place the pulp is a wok and start stirring in a low fire. Add some sugar.. (For Chinese they usually opt for rock sugar). Sorry no pic here!..

When its getting sticky and your Roselle jam is consider done!..

Ready to eat..

Look!..The color is so vibrant.

Remember to keep in the refrigerator either jam or juice.

You can also dehydrated the calyxes for hot tea. Add fresh lime. ginger or cinnamon.
The taste wallah!..

Note : It is better to make our own roselle juice because some people add artificial colouring, artificial flavouring and preservatives to the juice that they sell in supermarkets.

2 comments:

Afrezal Karim said...

wow.. ko buat ker needa.. power.. bleh laa aku try nanti :)

LiFe Is BeAuTifUl LyRiC said...

senang jer rezal.. sama mcm nak buat inti tart nenas.. klw ko malas nak blend ok rebus jer .. color dia mmg merah mak ngah!