Australian Rosella Jam (wild hibiscus) is an old fashioned favourite, had to come by these days, because it is labour intensive to make. You need to separate the flowers from the nut, cook the flowers and then strain it through muslin ending up with a jelly/jam consistency.
This hardy Australian native plant comes from the hibiscus family and the flower is used to make cordial, tea and jam. The jam is sweet like strawberry with a tartness like red currant. Delicous on toast, scones. Zesty with roast turkey or chicken. Try adding to a martini.
Gluten Free, Dairy Free, Vegan, all natural product that will appeal to all.