What you’ll need:
Instructions:
Remove the calyxes from the central seed and stem. Wash the calyxes and place in medium saucepan with water and orange peel. Simmer until just tender ( 5 to 10 minutes). Do not overcook. Rub through coarse sieve and return to pan. Bring to boil and add honey to taste. Cook and stir until honey is dissolved. Add pecans when cool.
The juice of roselle makes and unusual, clear red jelly, but I prefer to retain the pulp of the plant and make the rich, red jam.
Recipe adapted from Cross Creek Kitchens.
Learn more about Santa Fe College and the Florida Heritage Foods Project.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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What You’ll Need:
Instructions:
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