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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.
BY CULTURAL HISTORY
BY GROWING SEASON
DROUGHT TOLERANT PLANTS
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What You’ll Need:
Instructions:
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