Menu
Menu
Menu
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.
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
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.
Commitment to Equal Access and Equal Opportunity
Santa Fe College is committed to an environment that embraces diversity, respects the rights of all individuals, is open and accessible, and is free of harassment and discrimination. For more information, visit sfcollege.edu/eaeo or contact equity.officer@sfcollege.edu.
SACSCOC Accreditation Statement
Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.
What You’ll Need:
Instructions:
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.