Roselle Hibiscus Jam

Why people make this jam

Every year when roselle comes into season, Nourilo buys a batch to cook into jam. It keeps well, spreads beautifully on toast, and can be spooned into hot water any time for an instant cup of tea. That sweet-tart ruby color comes from anthocyanins — plant flavonoids prized as antioxidants — which is why roselle is traditionally associated with supporting blood-vessel resilience and healthy circulation, giving the complexion a rosy glow.