Rosella jam

This bush tucker classic has a gorgeous colour and is delicious on toast or scones.  

1 cup rosella pods
1 cup sugar

Remove leaves from rosella pods and set aside.
Place rosella pods into a saucepan and cover with cold water.
Boil for two hours and strain. Pour this over the leaves and boil for 20 minutes.
Add sugar and boil a further 20 minutes.
Spoon into a jar, seal and label.