Roselle Jam and Jelly

Makes 6 cups jam or jelly. Can be doubled.  

5 cups roselle calyxes
4 cups water

1 package SureJell or other pectin product
4 cups sugar (more or less to taste)

Clean canning jars in boiling water for 10 minutes. Put lids and screw bands in simmering water for about five minutes, do not boil.

Wash the roselle calyxes in water. Remove the pods from the red fleshy calyx.  Discard pods.  May freeze calyxes until you have enough to make jam.   

Cook the calyxes in four cups water for about 8-15 minutes, until the fruit is soft and breaking apart. At this point you can puree the pulp in the food processer with one pulse for a smoother jam or use an emersion blender or you can just mash them up some with a potato masher.   If you wish to make jelly, strain the solids from the juice and measure 4 1/2 cups of juice.  Reserve any remaining juice and pulp for another use.  

Measure the sugar and set aside.  Mix 1/4 cup of the sugar with the package of Surejell.  Add to the fruit or juice In a very large pot. The jam or jelly will foam up in the sauce pan, so the pot needs to be no more than half full before you start boiling. Turn up the heat and boil vigorously. It may take a few minutes  to reach a rolling boil. Then add the rest of the sugar. Bring to a full boil and boil exactly one minute (220 degrees on candy thermometer).  

As the jam reaches setting point it is most likely to stick and burn so pay close attention and stir constantly. Test for setting consistency by putting a spoonful on a plate and draw a line in the center.  If it has set, the line will stay for a few seconds before disappearing. Or put an empty saucer in the freezer to chill, then put a teaspoonful of jam on the saucer, wait for it to cool slightly and then push the top of it with your finger. If it crinkles it is cooked. Jam sets as it cools, if over-cooked the setting point may be passed and instead a thick syrup rather than a gel is formed.

Skim the foam and bottle the jam into clean hot jars to 1/4 inch from the top.  Wipe rim with a damp cloth and seal. Don’t over tighten lids.  

Process jam jars on a rack or on a kitchen towel in a large pot of boiling water for 10 minutes, making sure the water covers the jars by 1 to 2 inches. Place on a dry towel to cool. Putting the hot jars on a granite surface may crack the jars. Do not tilt the jars to remove the water on top, keep upright until cooled. Store sealed and processed jars in a cool, dark place until ready to use.