Making Black Bloody Rosella Jam
The rosella (or roselle) plant originated in West Africa, but has been cultivated throughout Africa, Asia and Australia. Not only can rosella be used to make teas and jams, but every part of the plant is edible; the young leaves can be eaten raw and make great salads. Rosella is a type of hibiscus,...
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| Format: | Article |
| Language: | English |
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UTS ePRESS
2016-08-01
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| Series: | PORTAL: Journal of Multidisciplinary International Studies |
| Subjects: | |
| Online Access: | https://learning-analytics.info/journals/index.php/portal/article/view/5068 |
| _version_ | 1818757608906948608 |
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| author | Ili Farhana |
| author_facet | Ili Farhana |
| author_sort | Ili Farhana |
| collection | DOAJ |
| description | The rosella (or roselle) plant originated in West Africa, but has been cultivated throughout Africa, Asia and Australia. Not only can rosella be used to make teas and jams, but every part of the plant is edible; the young leaves can be eaten raw and make great salads. Rosella is a type of hibiscus, and it has a beautiful pink flower. Although the whole plant is edible, it is the calyx (the bright red fruit) that is used to make syrups, teas or jams. If you eat it fresh, straight off the stalk, it has a sour taste. Inside the calyx is a round seed pod. If it is left to mature, it will turn brown. When dry it provides the mature seeds for the next planting. At Kebun Setaman Pejeng, our small-scale community arm and learning centre at Bamjar Panglan, Pejeng, on the island of Bali, we harvest rosella to make jam. |
| first_indexed | 2024-12-18T06:13:39Z |
| format | Article |
| id | doaj.art-32cd64bf46ec46c6af49b3956dee96c0 |
| institution | Directory Open Access Journal |
| issn | 1449-2490 |
| language | English |
| last_indexed | 2024-12-18T06:13:39Z |
| publishDate | 2016-08-01 |
| publisher | UTS ePRESS |
| record_format | Article |
| series | PORTAL: Journal of Multidisciplinary International Studies |
| spelling | doaj.art-32cd64bf46ec46c6af49b3956dee96c02022-12-21T21:18:20ZengUTS ePRESSPORTAL: Journal of Multidisciplinary International Studies1449-24902016-08-0113210.5130/portal.v13i2.50683140Making Black Bloody Rosella JamIli Farhana0Banjar Panglan, Pejeng, BaliThe rosella (or roselle) plant originated in West Africa, but has been cultivated throughout Africa, Asia and Australia. Not only can rosella be used to make teas and jams, but every part of the plant is edible; the young leaves can be eaten raw and make great salads. Rosella is a type of hibiscus, and it has a beautiful pink flower. Although the whole plant is edible, it is the calyx (the bright red fruit) that is used to make syrups, teas or jams. If you eat it fresh, straight off the stalk, it has a sour taste. Inside the calyx is a round seed pod. If it is left to mature, it will turn brown. When dry it provides the mature seeds for the next planting. At Kebun Setaman Pejeng, our small-scale community arm and learning centre at Bamjar Panglan, Pejeng, on the island of Bali, we harvest rosella to make jam.https://learning-analytics.info/journals/index.php/portal/article/view/5068Indonesiadesignrosella jamrosella jam reciperosella jam imagesBali |
| spellingShingle | Ili Farhana Making Black Bloody Rosella Jam PORTAL: Journal of Multidisciplinary International Studies Indonesia design rosella jam rosella jam recipe rosella jam images Bali |
| title | Making Black Bloody Rosella Jam |
| title_full | Making Black Bloody Rosella Jam |
| title_fullStr | Making Black Bloody Rosella Jam |
| title_full_unstemmed | Making Black Bloody Rosella Jam |
| title_short | Making Black Bloody Rosella Jam |
| title_sort | making black bloody rosella jam |
| topic | Indonesia design rosella jam rosella jam recipe rosella jam images Bali |
| url | https://learning-analytics.info/journals/index.php/portal/article/view/5068 |
| work_keys_str_mv | AT ilifarhana makingblackbloodyrosellajam |