- 2 granny smith apples, peeled
- 1 tbsp lemon juice, plus 1 piece lemon rind
- 500g fresh rosella flowers, seeded
- 500g white sugar
- Core apples and place cores with lemon rind in a piece of muslin cloth and secure with string. This will act as natural pectin for the jam.
- Roughly chop up the apples and place in a large pan with the rosella flowers and 1.5 litres of water. Bring to the boil, then reduce heat to medium and cook for 20 minutes or until flowers start to soften.
- Meanwhile, preheat oven to 160°C, place sugar on an oven tray and warm for 5 minutes. Warming sugar helps it dissolve faster.
- Add the sugar to the rosella mixture with lemon juice, reduce heat to low and stir until sugar dissolves.
- Increase heat to high and bring to the boil, stirring in one direction to bring foam to the surface. Skim any foam from the surface.
- Cook for 35 minutes until jam reaches setting point. To test if the jam is at setting point, place a spoonful on a chilled plate; if there’s a skin on the surface when you touch it, the jam is at setting point.
- Remove and discard the muslin bag, then pour jam into sterilised jars, leaving 3mm at top. Screw lid on tightly and invert while it cools to form a seal.
- Refrigerate jam after opening.