• Prepare rosellas by washing and removing the calyx. Discard fruit that does not have green seed pods. Save the brown pods for seed for next year.
  • Keep about one quarter of the green seed pods. Place them in a saucepan, cover with water and boil until they are soft. This is where the setting agent for your jam comes from.
  • When they are soft, discard the pods and add the water to the rosellas in another saucepan.
  • Add enough additional water to just cover the rosellas, bring to the boil and simmer until the fruit is soft. This only takes about 10 minutes.
  • Puree with a stick blender. The mixture will have a large amount of froth on top.
  • Add sugar to taste. For me this was about 1 cup of sugar for 4 cups of rosella puree.
  • Return to the stove and simmer until all of the sugar is dissolved and the jam will set when dropped on to a cold saucer. This does not take more than about 10 minutes with the amount of setting agent added. If you want the jam to keep for a long time at room temperature you will need to add 40% to 50% sugar.
  • Skim off the froth into a bowl and freeze. This is the sorbet. For 4 cups of rosella puree you should get about 2 to 3 serves of sorbet. And it is totally delicious.
  • Bottle jam in sterilised bottles.

Kindly provided by Robyn Harrison