Rosella of the plant kind!

Rosella jam is my favourite type of jam. It was always a special treat in our family when my mother made a batch of the lovely maroon coloured jam, or we bought some from a fete. Recently our eldest daughter sampled some rosella ice-cream at a country restaurant, something I am looking forward to one day soon!

I have grown our own plants over the years, and my mother has always been kind enough to make it into jam for us. Now that she is getting older, I am now going to take over the task. I have plans to build a second raised bed for the spring to plant some seedlings. 

If you plan to grow your own, and I do recommend it, as I have found it an easy crop to grow in sub tropical Brisbane, I suggest planning it into your planting calender as it needs a long term commitment of garden space as it best planted in the early spring for an autumn harvest. However, your efforts will be well rewarded!

Rosella - Hibiscus sabdariffa

Rosella should be planted spring and summer in most regions except those that are very cold. I usually plant seedlings, but it can be grown from seed. I would plant at least 6 seedlings for a family, and a space of 1.5 metres apart, as the plants need space to grow, and you need space to move about the plant to harvest. The first harvest comes in about twenty weeks (20+) so is harvested in autumn. The plant is annual, but sometimes can be stretched to a short-lived perennial.

I have always found it easy to cultivate, as it thrives in wet seasons. In the tropics it can almost take on weed-like dimensions! The plant needs a long, warm growing season but is tolerant of some cold and frost.

The plant grows to about 2metres in height and it produces maroon-throated yellow hibiscus flowers. 

The fleshy red clyx that surrounds the seed pod is used for making jams, jellies, ice-cream and dessert syrups. The leaves may be harvested as spinach though I have never done so.

Seeds are hard, black and triangular and if soaked in hot water prior to planting will germinate in 7-10 days. They can be sown directly into the soil, or into punnets to plant out later. Plant early in the season for maximum production. 

They respond well to liquid fertiliser in the early growing period. A pH of 5.5-7.5 is acceptable, but the plant does require good drainage. Regular watering in the beginning is required but they do harden off after awhile.

Pinching out the tips of growing plants helps to create a bushier plant and therefore increase fruit production. Have stakes ready to stake as they grow, as they do not like windy conditions.

The flowers are very pretty, and make an beautiful addition to any garden.

Leave the pods to become swollen but still closed tightly before harvesting. They should snap off the plant easily. I suggest wearing gloves as the pods can be prickly. If the pods won't snap off but need to be cut off, it means they are  too mature and when they are cooked they will be stringy.

The fruiting begins slowly, but it is important to pick the early fruit as it encourages further production. The fruit can be washed and dried, used for jam-making, or stored in the freezer until the harvesting of the rest of the fruit.

Pests usually leave rosella plants alone, but the plant is susceptible to root rot, which happens when the plant is over watered, or grown in heavy clay or poorly drained soil. We have always grown ours in a raised bed a we have heavy clay soil. 

When my mother makes rosella jam she spends hours separating the red flesh from the seed pod, but there is a "cheat" method for jam, if the fruit is harvested young.

Place whole fruit into a saucepan with a small amount of water and heat slowly with the lid on the saucepan. Cook very gently on a low heat until the flesh and seed po separate,

Strain the puree from the seedpods, add sugar and other ingredients from your chosen recipe, and continue cooking. This jam won't have the same clarity as when the seed and flesh are spearated before cooking.

To make rosella tea, harvest the seed pod, slice the clayx into smaller pieces and allow to dry, and use it fresh in hot water. It mixes well with ginger and lemon.

To save your own seeds, allow the fruit to grow to maturity when they will become dry and hard . They will begin yo split when mature. To store, mix with some drying agent or freeze as weevils love them!

rosella bird, for the dazed and confused!