Roselle in Season

Ria: I made jam last year using these. Last evening, I spotted a few bunch in Dumdum market. Someone who grew up in Bhagalpur told me how kudrum (as it is known in Bihar) chutney was a childhood delicacy to go with rice and dal.  So I will try that today by blending the petals, garlic, ginger, chillies, mustard oil, black salt, and some sugar.

Aparna: I have seen this in the market too. How do we make the jam?

Ria: Ingredients:

– 2 to 3 cups fresh Roselle flowers 

– 1 cup water

– a pinch of salt

– 1 cup sugar (or misri)

– 1/2 lemon juice

Instructions:

1. Separate the red petals from the seeds, then wash and dry the petals. 
2. Cook the petals in 1 cup of water with a pinch of salt until soft.
3. Add sugar and cook until a thick jam forms.
4. Add lemon juice.

Aparna: Ah, nice! Thanks for sharing!