If you’re sick of jam, cordial and syrup and want another way to make use of a big rosella harvest, that the kids will love, how about trying a fruit leather.
I chose pears for the sweetness component as that’s what we had, but I think apples would work just as well.
- 2 cups of rosella calyxes (seed pods removed)
- 2 cups of peeled diced ripe pear
- 1/4 Cup of water
- 1 Tablespoon of Raw Sugar*
- 1 Tablespoon of Lemon Juice
To make sugar free you could emit sugar entirely however rosellas are quite tart, alternatively swap out the water for apple or pineapple juice
Thoroughly wash the rosellas to ensure there isn’t any grit. Add the rosella, pear, water and sugar to a pan and slowly bring to the boil. Gently boil until the pear is soft and the calyxes are gooey.
Remove from the heat, add in the lemon juice and blitz until smooth. It should be the consistency of a thick pumpkin soup.
Pop in a dehydrator and put a layer (around 3mm deep) on a fruit leather sheet (or baking paper). Dehydrate on the high setting until the leather is no longer gooey to touch (it took around 6 hours for us but it would depend on your humidity, thickness and your machine).
If you don’t have a dehydrator you could pop in the oven on a baking tray at 60 degrees celsius.
Store rolled in baking paper in a air tight container. It won’t last long.
The only downside to this recipe is it doesn’t last long, kids ate it all within 24 hours.
Want some more ideas for Rosella? Check out this post.
Need seeds? Check out our Seed shop here.