I planted some Roselle (Hibiscus Sabdariffa) in the planter in the back of my house. I'm using about half the space for Swiss Chard with lots of space for Roselle. I choose this container becauce Roselle grows as a long thin stem. The depth of this container should protect it pretty well against the strong winds we often have.
Roselle is part of the Hibiscus family and is thought to come from West Africa to Sudan. It is often used to produce bast fiber and as an infusion; however, the flower is eatable and often used to make jam.
The eatable portion of the flower are the petals, but the seed pod contains Pectin, which is a natural gelatin.
Ingredients
- 500 grams Rosella fruit, seedpod separated from the calyx and bracts
- Approximately 2 cups sugar
- Approximately 2 to 3 cups water
1. Remove the seed pod from the petals (calyx and bracts)
2. Place seed pods in sauce pan and add water until covered
3. Boil 10 minutes and strain. What remains is the gelatin
4. While the pods are cooking soak the petals and strain
5. Add petals, sugar, water and gelatin and cook 10-15 minutes or until desired thickness
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