For a family grow 4 to 6 plants; when making the jam, jelly, chutney, or flowers in syrup for later use in champaigne, save some seed pods. Dry them carefully in the sun avoiding rain and birds. Rosellas may be found in the Brisbane Markets most months except July and August. 2009 prices are $4.00 to $7.00 for the firm clean dry fruit. Retail would be from $5.00 to $10.00 per Kg. Packed in new jars and well labeled the jam sells at $4.50 per 300g. Poorly packed in scruffy second or third hand jars 500g may sell for $4.00 if you are silly enough to make it properly and the pack it poorly; either way its a lot of work...two or three boilings of twenty to 30 minutes and lots of sticky red mess on sauspans, seives, jugs, ladles, benches and floors; sugar, lemons, limes and jam thickener all have a place in the jam making. I first made the jam with my parents in 1955 after growing 12 to 16 bushes successfully for my Gardeners Badge in Cubs. The Secret Jam makers business covers the many ways of removing the calyx from the seed pod. HOWEVER THE FLAVOUR IS NEVER FORGOTTEN UNIQUELY QUEENSLAND AND UNSURPASSED. Over the years I' ve raise hundreds of dollars for the Red Cross and Local Churches and given away dozens of jars of Jam. I am trying a recipe I devised for Rusella Butter which should knock Lemon Butter way off the shelves. Rosella Jam made with enough sugar will keep for 12 months below 25 oC, refrigerate after opening. Rosella Butter and Lemon Butter, Lime Butter, Passionfruit, Orange or Banana Butter must be refrigerated at ALL times and then will probably only last 4 or 5 weeks...even less once you open it! Lick your wooden spoons all you Qld. Jam makers. Plant the seeds (rosellas) after the last frost and plant 1 m apart in a sunny spot in well drained soil, applying fertiliser when the flowers first start. The plants may last two seasons but need to be trimmed in wet weather and after fruiting. Thehy are easier to remover after ONE season.

- Geoff