Rosella Jam – with chia seeds and Maple syrup (sugar-free)

by Maria Page

Original recipe:


850g Rosella calyx (removed from seeds; keep seed pods)

250g Maple syrup

3 Tblsp Chia seeds (the setting ingredient!)

3 cups Water (from simmered seed pods – contains some pectin)

Juice of 1 Eureka lemon (optional)


Remove seed pods with an apple corer or pull calyx off.

Wash calyx and seed pods separately.

Place seeds pods in saucepan with enough water to almost cover. Bring to a simmer for a few minutes. Strain and set aside.

Chop the calyx roughly or to preferred size. Place in a pot.

Add the 3 cups of rosella water and lemon juice and simmer until calyx are soft. About 10 minutes.

Ensure there is enough liquid for the jam texture you like.

Add the Maple syrup and chia seeds and simmer a few more minutes.

Spoon into sterilised, hot jars and place lids on.


Note: The recipe can be modified and adjusted according to one’s taste.