Harvest a large basket of roselle, Id guess a gallon and a half worth
~ Soak the fruit in a sink full of cold water for 10 minutes and then drain.
~ Separate the red calyx from the seedpod.
~ I suggest you use an apple corer to do this but I have just peeled the calyx away by hand.
~ Reserve the red calyx
~ Add the red calyx, juice of one lemon and an apple (cored and chopped) to a large pan
~ Simmer gently until very soft
~ Scoop apple and 2/3s of roselle into a blender
~ Blend until smooth and add back into the pan
~ Stir then add a pack of pectin
~ Dissolve Pectin and mix throughout
~ Add 4 1/2 cups of sugar all at once
~ Stir over a gentle heat until the sugar is dissolved
~ Bring to the roiling boil.
Note: The jam may froth high in the saucepan so it needs to be no more than half full before you start boiling!
~ Test for setting by putting a saucer in the freezer to chill, then put a teaspoon of jam on the saucer.
Wait for it to cool and then push the top with your finger – if it wrinkles it’s perfect
~ Ladle into prepared 1/2 pint jars
~ Process for 15 minutes