Let’s get cooking!
Add water enough to cover the pods and cook for few minutes (depends on the amount and sizes). This is to extract the pectin from the pods.
After the pods have turned yellow you can take out all the pods, add in all the petals and add some water. Stir them for a while then turn the heat to low and let it simmer.
After the petals are softened, you can add in the brown sugar and stir to mix them well. When you see the mixture has become thick and sticky, means it’s ready. I did not let all the petals fully dissolved because I like to be able to still eat the fruits.
Store the jam into a boiled and dried glass bottle, put the bottle upside down once you sealed it and while it’s hot. It helps to produce a vacuum seal effect, so you can store it longer.
Or you can make an Iced Roselle Tea when it’s hot in the afternoon. Just scope one teaspoon of the jam to a glass of water and add in some ice, deliciously cooling!