How to Make Homemade Premium Rosella Jam

Simple Rosella Seros Jam Recipe from Delicious Original Special Rosella Flower Petals. In addition to cheap rosella flowers, you can make rosella tea, jelly or jelly, candied syrup or syrup, and so on, you can also make jam or jam in English for various purposes, such as spread of plain bread, stuffed toast, stuffed toast, stuffed steamed bread, stuffed with roselle sweet bread, nastar filling as a substitute for pineapple jam or stuffing for pastries and other wet cakes, both traditional and modern. Maybe you've tried tasting the taste of Aunt Cecile's sele, Jam Rosella Premium, at an economical and cheap price.

Red Seros Rosella Jam Pictures

According to the Wikipedia site. Roselle, rosella, sour paya, tamarind beetle and sour milk or Hisbiscus sabdariffa, is a species of flower originating from the African continent. At first the flowers, which are also beautiful to decorate the yard, were brewed as warm drinks in winter and cold drinks in summer. In his native Africa, roselle is made into jam or jelly. It is obtained from the fiber contained in roselle petals, while in Jamaica, a fruit salad is made that is eaten raw. Sometimes it is also eaten with mashed peanuts or boiled as a filling for cakes after being cooked with sugar. In Egypt, roselle is drunk cold in summer and hot in winter. In Sudan, it is a daily drink with a mixture of salt, pepper, and molasses. The drink also eliminates the effects of hangovers and prevents coughing. Often, Roselle flowers are also used for dieting, cough sufferers, or diabetes use low-calorie sugars such as corn sugar. In addition, roselle flower seed powder can also be used as a mixture of coffee, tea, etc. Rosella flowers can also be processed by making crispy and tasty crispy chips or crackers, processed into thick sweet syrup, etc.

Naming In Indonesia, this plant is known as roselle or rosella while in Australia, this roselle is known as rosella or rosella fruit. In other parts of the world roselle is known as cannabinus hibiscus also known as meśta / meshta in India, Tengamora in Assam, Gongura in Telugu, Pundi in Kannada, LalChatni or Kutrum in Mithila, Mathipuli in Kerala, chin baung in Myanmar, krajeab (กระเจี๊ยบ) in Thailand, bissap in Senegal, Guinea Bissau, Mali, Burkina Faso, Ghana, Benin, Niger, Congo and France, dah or dah bleni in other parts of Mali, wonjo in Gambia, zobo in western Nigeria, Zoborodo in Northern Nigeria, Chaye -Torosh in Iran, karkade (كركديه) by Arabs such as in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and in Latin America, Flor de Jamaica in Mexico, Saril in Panama, roselle, roselle, roselle, sour paya or sour milk in Malaysia[2]. The Chinese call it (Luo Shen Hua). In Zambia in ciBemba the plant is called lumanda, katolo in kiKaonde, or Wusi in chiLunda.

Production China and Thailand are the largest producers controlling some of the world's supply. Thailand dares to invest in producing roselle and their roselle products are classified as superior quality products. Meanwhile, roselle products in China seem to be somewhat less superior, less controlled, less reliable and reliable than Thailand [3]. However, the best roselle production comes from Sudan, but the quantity is still low and poor product processing hampers the quality so that it is still not optimal. Roselle is also commonly produced in Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica which are also important suppliers, but the production is still consumed by the local population.

In the Indian subcontinent, especially in the Ganges Delta region, roselle is widely cultivated as a vegetable fiber. Rosela by local people is called Meśta in the area (or meshta, the character 'ś' denotes the sound sh/sy as in the words she in English and thanksgiving in Indonesian). Most of the fiber produced from rosella is consumed locally. However fiber (as well as cuttings or butts) from the roselle plant is in great demand in various natural fibers in the industrial world.

Roselle or tamarind is a relatively new plant in the industrial world in Malaysia. Roselle was introduced in the early 1990s and commercial cultivation was first promoted in 1993 by the Ministry of Agriculture in Terengganu. The area planted was about 12.8 ha (30 hectares) in 1993, but could continue to increase to 506 ha (1,000 hectares) in 2000. The area planted is now less than 150 ha (400 hectares) per year, in Malaysia generally roselle planted with two main varieties. Terengganu was the first region and was groomed to become the largest producer in Malaysia, but roselle production has now spread to other areas in Malaysia. Although land area has been decreasing over the past decade or so, Roselle is becoming increasingly recognized by the public as an important health drink in Malaysia. For a small part, roselle is also processed into sweet pickles, jelly and also sweet and delicious roselle jam.

The benefits and benefits of roselle include reducing uric acid, hypertension, diabetes mellitus, improving body metabolism, slimming the body, inhibiting cancer cells, preventing thrush and heartburn, increasing vitality, relieving cough, preventing flu, antioxidant, antihypertensive, anticancer, antidepressant, antibiotics, aphrodisiacs, diuretics (laxative urine), sedatives, tonics, and reduce alcohol absorption.

The use of rosella flower petals has been known and researched by both modern health experts and traditional health experts in various countries in the world. The flower petals are known to contain important substances needed by the body, such as vitamin C, vitamin A, essential proteins, calcium, and 18 types of amino acids, including arginine and legnin, which play a role in the body's cell rejuvenation process.

Traditionally, roselle petal extract is efficacious as an antibiotic, aphrodisiac (increases sexual arousal), diuretic (smooth urination), solvent, sedative (sedative), and tonic. A study conducted by scientists at Chung San Medical University in Taiwan, Chau-Jong Wang, found that consumption of roselle is used as a new way to reduce the risk of heart disease. This flora is clinically proven to be able to reduce the amount of plaque that sticks to the walls of blood vessels. Not only that, roselle also has the potential to reduce levels of bad cholesterol called LDL and fat in the body. This shows that roselle is also beneficial for reducing blood pressure in patients with hypertension (high blood pressure), helping diet programs for people with obesity (obesity), improving blood circulation,

Viewed from a modern medical (medical) point of view, consuming processed roselle petals on a regular basis shows the equivalence of results with modern (pharmacological) medicine in the following diseases:

1. As Hypertension Therapy . Giving roselle petal extract containing 9.6 milligrams of anthocyanins every day for 4 weeks, was able to reduce blood pressure which was almost the same as giving captopril 50 mg/day. The standardized roselle was made from 10 grams of dried petals and 0.52 liters of water (Herrera-Arellano, 2004). There was a decrease in systolic blood pressure of 11.2% and diastolic pressure of 10.7% after being given roselle tea therapy for 12 days in 31 patients with moderate hypertension (Haji Faraji, 1999).
2. Uric Acid and Kidney Health . High levels of uric acid, calcium and sodium in the blood are normally reduced by the body's normal mechanism by removing excess elements through the kidneys. If this condition is allowed to continue for a long time, it will burden the kidneys to filter blood in the body. This condition can trigger pain in the kidneys. By consuming roselle, found a decrease in creatinine, uric acid, citrate, tartrate, calcium, sodium, and phosphate in the urine in 36 men who consumed roselle juice as much as 16-24 g/dl/day (Kirdpon, 1994).
3. Further Benefits . Roselle is known to contain phenolic compounds that function as antioxidants as much as 23.10 mg in every gram of dry weight of roselle petals. A number of antioxidants contained in roselle has an activity 4 times higher than cat whiskers powder. Research conducted by Ir Didah Nur Faridah MSi, a researcher from the Department of Food Science and Technology, Bogor Agricultural University, showed that the antioxidant content of roselle petals consists of gossipetin, anthocyanin, and hibiscin glucoside compounds which are able to provide protection against various degenerative diseases (due to the process of aging) such as coronary heart disease, cancer, diabetes mellitus, and cataracts.

Researcher from the Faculty of Agriculture, Kagoshima University, De-Xing Hou found that there are delphinidin 3-sambubioside and cyanidin 3-sambubioside, anthocyanins in roselle that are effective in treating blood cancer, aka leukemia. The way it works is by inhibiting the loss of mitochondrial membranes and the release of cytochromes from the mitochondria to the cytosol. If a molecule containing electrons such as guanine DNA is attacked, DNA replication errors are easy to occur. DNA damage triggers the oxidation of LDL, cholesterol, and lipids that lead to malignant diseases such as cancer and coronary heart disease. However, the antioxidants contained in roselle reduce the action of free radicals that attack body molecules that contain electrons. In brief,

In addition to the things stated above, roselle has also been shown to reduce triglyceride and LDL-cholesterol levels in the blood. Research on the effect of the hibiscus flower relative on obesity was also carried out by Sayago-Ayerdi SG from the Department of Nutrition, Universidad Complutense de Madrid, Spain. According to Sayago, roselle contains 33.9% soluble fiber which helps shed fat. However, the acidity (pH) of roselle infusion reaches 3.14, so it is necessary to watch out for gastric reactions for people with ulcers, because it may have a detrimental effect.

Processing and Utilization

1. Various drinks made from roselle flowers. Errors in processing and storage will affect the effectiveness of the substance in roselle. Of course this can reduce the benefits to the body and the effects of consuming roselle as we expect do not appear. The damage that results in the loss of the benefits of the active substance in roselle is actually very easy to recognize. Roselle that has lost its usefulness is recognized by the color of the steeping roselle petals. The absence of roselle's distinctive burgundy color in its brew indicates that anthocyanins (the active substance in roselle, ed.) have been degraded and their properties no longer exist. This happens to the processed roselle in the form of syrup in a clear glass bottle that is exposed to direct sunlight. In addition to red rosella, there are various types of rosella flower colors, including, purple roselle and white roselle. Also read the article on how to process rosella flowers into drinks.
2. Tea. or dried roselle petals. To get the best properties in roselle petals is actually not difficult. To get roselle tea, the flowers that have been picked are dried in the sun for 1-2 days to make it easier to separate the petals from the seeds. Then wash with clean water and dry again for 3-5 days. Squeeze the petals, if it becomes easy to powder it means that the water content has reached 4-5%. Brew 2-3 g of roselle tea with boiling water until it dissolves and the water turns reddish. For diets, cough sufferers, or diabetes use low-calorie sugars such as corn sugar. Or after being separated from the seeds, fresh roselle flowers that have been washed can be directly brewed with hot water. In Africa, particularly in the Sahel, roselle is commonly used to make a sweet herbal tea that is commonly sold on the streets. Dried flowers can be found in local markets. Rosella tea is also quite easy to find in Italy, where the plant spread in the first decades of the 20th century as a typical product of the Italian colonies. In Trinidad and Tobago where a lot of beer is produced, here it produces Shandy Sorrel, which is a tea drink combined with beer. In Thailand, Rosella is drunk as a tea, it is also believed to reduce cholesterol. It can also be made into wine, as roselle is commonly found in commercially available herbal teas, particularly teas advertised as berry-flavored, as roselle can impart a bright red color to foods and beverages. Also read the article on how to process rosella flowers into tea. where this plant spread in the first decades of the 20th century as a typical product of the Italian colonies. In Trinidad and Tobago where a lot of beer is produced, here it produces Shandy Sorrel, which is a tea drink combined with beer. In Thailand, Rosella is drunk as a tea, it is also believed to reduce cholesterol. It can also be made into wine, as roselle is commonly found in commercially available herbal teas, particularly teas advertised as berry-flavored, as roselle can impart a bright red color to foods and beverages. Also read the article on how to process rosella flowers into tea. where this plant spread in the first decades of the 20th century as a typical product of the Italian colonies. In Trinidad and Tobago where a lot of beer is produced, here it produces Shandy Sorrel, which is a tea drink combined with beer. In Thailand, Rosella is drunk as a tea, it is also believed to reduce cholesterol. It can also be made into wine, as roselle is commonly found in commercially available herbal teas, particularly teas advertised as berry-flavored, as roselle can impart a bright red color to foods and beverages. Also read the article on how to process rosella flowers into tea. It is also believed to reduce cholesterol. It can also be made into wine, as roselle is commonly found in commercially available herbal teas, particularly teas advertised as berry-flavored, as roselle can impart a bright red color to foods and beverages. Also read the article on how to process rosella flowers into tea. It is also believed to reduce cholesterol. It can also be made into wine, as roselle is commonly found in commercially available herbal teas, particularly teas advertised as berry-flavored, as roselle can impart a bright red color to foods and beverages. Also read the article on how to process rosella flowers into tea.
3. Jam . In Africa, roselle is made into jam or jelly. It is obtained from the fiber contained in roselle petals. Roselle can also be made into a fruit salad that is eaten raw. It can also be consumed with crushed peanuts or boiled as a cake filling after being cooked with sugar. Often called roselle in Senegal, it is served as a traditional drink at Christmas. The trick, roselle petals mixed with slices of ginger and sugar and then placed in a pottery teapot. After that boil and let stand overnight. Served with added ice and rum, the 'Juice' has a taste, aroma and color similar to that of wine.
4. Vegetables . In Andhra cuisine, cannabinus Hibiscus or rosella is called by the name Gongura which is widely used as a dish. Rosella leaves are processed by steaming together with lentils and consumed as Dal or porridge. The dish is also mixed with spices and made into Pacchadi.
5. medicine . Many parts of the plant are also claimed to have herbal value in terms of medicine. They have been used for medicinal purposes like Mexico through Africa, and also from India to spread to Thailand. Rosella is associated with traditional medicine and is believed to be able to treat several diseases such as hypertension and urinary tract infections. Read articles on how to process rosella flowers into medicine and how to process rosella flowers for health.

Phytochemicals (compounds in plants). This plant contains anthocyanins, protosic acid, ascorbic acid, salicylic extract, cardiac glycosides, flavonoids, saponins, alkaloids, sardenoleda, anthocyanins delphinidin-3-O-sambubioside, cyanidin-3-O-sambubioside, dried rosella contains the flavonoids gossypetin, hibiscetine and sabdaretine. The main pigment previously reported as hibiscin has been identified as daphniphylline. Small amounts of myrtillin (delphinidin 3-monoglucoside), chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are also present in this plant.

The production of jam is carried out to produce 50 bottles per day which will be sold for Rp. 15,000.00/bottle with a net weight of 200 ml. The raw materials used are rosella flower petals, granulated sugar, salt, water, agar-agar, and vanilla. The ingredients for the formulation of rosella jam for 1 day can be seen with the composition of the ingredients below. The following is a collection of secrets of various creations and variations of processed premium rosella jam recipes that are sweet and delicious, special delicious dishes complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling business business ideas. complete variety of jams.

ROSELLA JAM RECIPES (SEROS)

INGREDIENTS :

• 5 kg rosella flower petals
• 7.5 kg sugar
• 10 liters of water
• 220 grams of jelly
• 100 grams of vanilla
• 50 grams of salt

EQUIPMENT :

• Basin
• Blender
• Knife
• Cutting board
• Pot
• Stove
• Scales
• Filter
• Packaging bottles
• Spoon

HOW TO MAKE ROSELLA JAM:

1. Sorting petals were washed thoroughly and blanched at 80 oC for 2 minutes.
2. Then blend until smooth.
3. Cooked at a temperature of 100 o C until boiling sugar, gelatin. Stir until thickened at a temperature of 70 o C. Cooled to a temperature of 40 o C Vanilla +.
4. Packaged in a glass bottle and labeled Premium Rosella Jam so that it sells well and can be sold at high prices.
5. Serve or ready to sell.

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