Tag Archives: roselle

Roselle and pomegranates

Pomegranate jelly with Roselle
Pomegranate jelly with Roselle

We got a small bag of roselle in the pick box this week. Just a few ounces, not really enough to make a batch of sorrel or roselle jam. But we have a lot of pomegranates from the garden and, although we love to just eat them out of hand, they were piling up. The only problem with our pomegranates is that they are not the bright red that you see in the store. The seeds are more often clear or a rosy pink. So I mixed the pomegranates and the roselle, which have a fabulous red color, and made this gorgeous crimson jelly.

 

 

 

 

 

Pomegranate and Roselle Jelly

  • As many pomegranates as you can muster (I used eight.)
  • 8 ozs of roselle.
  • Sugar
  • Juice of one lemon.

Remove the calyces from the seed pods of the roselle. Place the seed pods in a large non-reactive pot and set the calyces aside. Add just enough water to cover. Boil for 30 minutes. Add more water as necessary. These boiled seed pods contain the pectin that will ultimately set the jelly. In the meantime, Remove all the seeds from the pomegranate.

After 30 mins remove the seedpods from the water and compost them. Add the pomegranate seeds and the roselle calyces to the pot and add enough water to almost cover. Gently boil, covered, for one hour.

Scoop the mixture into a jelly bag (or make your own from cheesecloth and a couple of wooden spoons) over a large bowl and leave to drain for a few hours or overnight. Do not press on the mixture. Compost the seeds and pulp and measure the juice. Pour the juice into the clean pot and add an equal amount of sugar (or slightly less if you prefer a sharper taste.) Add the juice of one lemon. Boil until the mixture reaches 225 degrees F.  Skim off the foam for a clearer jelly. Pour into clean jars. My eight pomegranates made four small jars. So this is not a recipe to make with store bought pomegranates! Way too expensive.

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Week 6 Pick Box

Another interesting box from Frog Song this week. A real African theme, which befits Florida in the summer.

Pick box Week 6

  • Seminole Pumpkin, a few things come to mind; wonderful ravioli stuffed with pumpkin, or a classic pumpkin pie, or perhaps a cold pumpkin soup.
  • Sweet potato vines, we have lots of these in the garden. Perhaps a stir fry, but I am also going to see if I can find some African recipes for these.
  • Okra, another African vegetable, since we also got eggs this time, I think another okra frittata is on the cards.
  • Chinese eggplant, time for another steamed eggplant with chili sauce, perhaps paired with the sweet potato vine stir fry?
  • Cucumbers, lovely in a simple salad with lemon and olive oil at this time of year.
  • Eggs! Including Bethany’s favorite a blue Ameraucana egg.
  • Roselle, hibiscus sabdariffa is another African native and great for hibiscus tea, but also makes a nice jam, cordial, or the Jamaican Christmas drink, sorrel.

Stay tuned for recipes.