Not sure if you know about this delicious, old fashioned conserve.
There’s a link to the recipe in the article that’s describing the foodie rediscovery of it, and also the technique for handling the rosella pods.
The conserve is very sweet and lightly fragrant, very delicious.
I've had it. It's pretty good.
Nice to know you can get it there! I wasn’t sure.
Reminds me a little of rosehip conserves. Both are good sources of vitamin C, apparently.
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