Roselle or sorrel is a kind of wild hibiscus with a beautiful shade of red wine calyces and pale yellow flowers. Though its leaves are also edible, here we used the fleshy sepals to make a delightful jam that isn't too sweet. The buds were excluded in this batch, resulting in a less viscous product (who knew the buds had pectin?) but more versatile for tea, agua frescas or shandy (combine with beer). We love it with coconut yogurt or off a spoon.
The roselle is from Rizal and the jam was made by Che. Please keep it refrigerated.
Each jar contains 200g. We can give you 10 PhP if you trade in the jar at Good Food Sundays Market or at our HQ in Cubao :)