Selai rosela
Memorable Quotes: "What! You have Rosella Jam, How Wonderful! I haven't had it since I was a kid, here in Sydney they think I'm crazy when I ask for Rosella Jam, no-one knows what it is!" One ex-pat Queensland lady at the Royal Easter Show 2003.
Tasting Notes: A Super Tasty, chunky spread delicious smothered on thick white toast in the morning, or freshly baked bread. A new experience for Sydney Siders, Melbournians & Perth-verts, once a delicacy shared only in Queensland and the Northern Territory now for all of us to enjoy. Flavour is similar to Raspberry and Rhubarb, tart and certainly one to get those taste buds humming in the morning.
Natural History: Rosella Hibiscus sabdariffa is not really a native but has been adopted as a native in the tropics, having been there for thousands of years and originally thought to have been brought to our northern shores by Indonesian fisherman and travellers similar to the Northern Tamarind. Rosella grows on the fringes of Rainforest or tall forest and is often found behind sand dunes in the tropical north. There are several native Hibiscus closely related to the Rosella which are nearly as tasty, Native Rosella grows all around Kurrajong.
Left and Below Right are pictures of our Hibiscus Plantations. The flowers are actually the calyx or centre of the flower and contain a woddy seedpod which has to be removed by hand & then cleaned. The bottom picture shows one of 7 plantations that are contracted to our parent company The Wild Hibiscus Flower Company.
Rosella Jam is made from our b grade flowers that cannot be used in our legendary Wild Hibiscus Flowers in Syrup. These are typically broken or too large or small to fit perfectly in a champagne glass so are used to make this wonderfully tart jam.
Cultural History: Rosella has been spread throughout the world by travellers and people as it is endlessly versatile, used in tea, desserts, soups, chutneys, eaten fresh it is a good source of vitamin C and is used in many herbal remedies throughout the world. Originally it is thought to come from Sri Lanka but can now be found growing on every continent, proof of its wonderful flavour and appeal to people worldwide.
Although it is the same species there are many differences between the countries where it grows. The Australian variety is quite different to the New Guinea & Indonesian variety which are totally different to the Chinese variety even though they are all classed as Hibiscus sabdariffa!
Ingredients: Rosella Hibiscus sabdariffa (50%), Cane Sugar, Citrus Pectin.
Using Rosella Jam: Use on fresh bread or toast and anywhere you would like to add some super tasty raspberry or rhubarb highlights. Can be used in Chutneys and sauces for something different to the usual, mix with some bbq sauce or salsa and serve as a spicy chutney.
Made By: Kurrajong Native Foods
Storage: Up to 2 years as per best before date in a cool dry place. Regrigerate once open.
Other Rosella Creations: Wild Hibiscus Flowers in Syrup 14 & 20 flower sizes, Rosella Jam in 50g, 120g, 230g & 1100g jars.
Tasting Notes: A Super Tasty, chunky spread delicious smothered on thick white toast in the morning, or freshly baked bread. A new experience for Sydney Siders, Melbournians & Perth-verts, once a delicacy shared only in Queensland and the Northern Territory now for all of us to enjoy. Flavour is similar to Raspberry and Rhubarb, tart and certainly one to get those taste buds humming in the morning.
Natural History: Rosella Hibiscus sabdariffa is not really a native but has been adopted as a native in the tropics, having been there for thousands of years and originally thought to have been brought to our northern shores by Indonesian fisherman and travellers similar to the Northern Tamarind. Rosella grows on the fringes of Rainforest or tall forest and is often found behind sand dunes in the tropical north. There are several native Hibiscus closely related to the Rosella which are nearly as tasty, Native Rosella grows all around Kurrajong.
Left and Below Right are pictures of our Hibiscus Plantations. The flowers are actually the calyx or centre of the flower and contain a woddy seedpod which has to be removed by hand & then cleaned. The bottom picture shows one of 7 plantations that are contracted to our parent company The Wild Hibiscus Flower Company.
Rosella Jam is made from our b grade flowers that cannot be used in our legendary Wild Hibiscus Flowers in Syrup. These are typically broken or too large or small to fit perfectly in a champagne glass so are used to make this wonderfully tart jam.
Cultural History: Rosella has been spread throughout the world by travellers and people as it is endlessly versatile, used in tea, desserts, soups, chutneys, eaten fresh it is a good source of vitamin C and is used in many herbal remedies throughout the world. Originally it is thought to come from Sri Lanka but can now be found growing on every continent, proof of its wonderful flavour and appeal to people worldwide.
Although it is the same species there are many differences between the countries where it grows. The Australian variety is quite different to the New Guinea & Indonesian variety which are totally different to the Chinese variety even though they are all classed as Hibiscus sabdariffa!
Ingredients: Rosella Hibiscus sabdariffa (50%), Cane Sugar, Citrus Pectin.
Using Rosella Jam: Use on fresh bread or toast and anywhere you would like to add some super tasty raspberry or rhubarb highlights. Can be used in Chutneys and sauces for something different to the usual, mix with some bbq sauce or salsa and serve as a spicy chutney.
Made By: Kurrajong Native Foods
Storage: Up to 2 years as per best before date in a cool dry place. Regrigerate once open.
Other Rosella Creations: Wild Hibiscus Flowers in Syrup 14 & 20 flower sizes, Rosella Jam in 50g, 120g, 230g & 1100g jars.
